Kung Po Chicken.
Ingredients
- 300 grammes chicken breast (cut into cubes / bite sizes)
- 2 medium sized onions (quartered)
- 10 to 15 pieces of dried chilli (washed and pre-soaked for 15 minutes prior to cooking)
- 20 to 30 pieces of cashew nuts
- 1 1/2 cups of cooking oil (preferably palm oil)
- 1/2 cup (70 to 100 ml) warm water
- 2 tablespoons of chinese cooking wine
- 1 1/2 tablespoons of light soya sauce
- 1/2 teaspoon of salt
- 1/2 teaspoon of white pepper powder
- 1 teaspoon of sesame oil
- 1 1/2 tablespoons of corn flour
- 1 1/2 tablespoons of dark soya sauce
- 1 1/2 teaspoons of sugar
- A pinch of salt
- 1 teaspoon of chinese cooking wine
Marinade chicken cubes for at least 1 hour.
Heat oil in wok on high. Fry chicken cubes till golden brown. Remove from oil and place aside.
Remove cooking oil from wok leaving about 1 tablespoon in the wok. Add onions and dried chillis and stir-fry for 30 seconds to bring out the aroma.(If you wish to add capsicums which are cut into cube sizes, add them at this stage) Add pre-fried chicken cubes and cashew nuts and stir well for a minute.
Add seasoning and 1/2 cup water and close lid. Stir occasionally till water / gravy reduced by half.
Serve hot with plain white rice.
