This easy, authentic Chinese Kung Pao Chicken recipe is highly addictive with the perfect combination sauce of salty, sweet and spicy flavour!
Kung Pao Chicken
Easy Steps to follow:
Prepare all the ingredients.
Place the saucepan over medium-high heat and add a tablespoon of vegetable oil. Add the black peppercorns, fry until fragrant. Remove peppercorns and leave in the oil.
Add dried chilies, stir-fry until turn into darken colour.
Add in garlic, 3 slices ginger, onion and spring onion. Stir-fry until fragrant for about 1-2 minutes.
Add in seasoning sauce mixture and stir-fry everything for about 1-2 minutes. Transfer to a bowl and set aside.
In the same saucepan, add 1 tablespoon of oil over medium-heat. Add in remaining 3 slices of ginger and chili padi, stir-fry everything together for about a minute.
Add in the earlier cooked seasoning sauce mixture (no.5) and mix everything together until well combined for about 1-2 minutes.
Add in cashew nuts and stir to mix well for about 20 seconds.
Dish up to a serving plate and garnish with spring onion.
Kung Pao Chicken
Ingredients:
- Chicken breast (cut into cubed) – 1 piece
- Vegetable oil – 2 tablespoons
- Black peppercorns – 1 1/2 teaspoons
- Garlic (minced) – 1 clove
- Onion – 1 medium onion
- Ginger – 6 slices (separate 3 / 3 slices)
- Chili padi – 2 pieces chili padi
- Dried chili (soaked) – 8 pieces dried chili
- Spring onion – 1 stalk
- Cashew nuts – 1/2 cup
Marinate
- Shaoxing wine – 1 1/2 teaspoons
- Oyster sauce – 2 teaspoons
- Soy sauce – 2 teaspoons
- Cornstarch – 1 1/2 teaspoons
Seasoning sauce
- Water – 2 tablespoons
- Dark soy sauce – 1 1/2 teaspoon
- Soy sauce – 2 teaspoons
- Oyster sauce – 1 1/2 teaspoon
- Sugar – 1/2 teaspoon
- Shaoxing wine – 1 1/2 teaspoons
- Sesame oil – 1/2 teaspoon
- Black vinegar – 1 teaspoons
- Cornstarch – 1 teaspoon
Instructions:
1. In a bowl, combine all the marinate sauce together and mix into the chicken. Mix well and set aside.
2. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.
3. Add the black peppercorns, fry until fragrant. Remove peppercorns and leave in the oil.
4. Add dried chilies, stir-fry until turn into darken colour. Add in garlic, 3 slices ginger, onion and spring onion. Stir-fry until fragrant for about 1-2 minutes.
5. Then, add in seasoning sauce mixture and stir-fry everything for about 1-2 minutes. Transfer to a bowl and set aside.
6. In the same saucepan, add 1 tablespoon of oil over medium-heat. Add in remaining 3 slices of ginger and chili padi, stir-fry everything together for about a minute.
7. Next, add in chicken cubed, give it a stir for about 5-7 minutes or until cooked through. Add in the earlier cooked seasoning sauce mixture (no.5) and mix everything together until well combined for about 1-2 minutes.
8. Add in cashew nuts and stir to mix well for about 20 seconds. Dish up to a serving plate and garnish with spring onion.
9. Serve with steamed rice.
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