Kung Pao Chicken
Ingredients
Ingredients A – For the marinate
- ½ cup of cooking oil *
- 2 pieces of chicken – cut into 8 parts*
- 1 teaspoon oyster sauce *
- 2 teaspoon corn flour
- 3 tablespoon cashew nut - baked
- ½ capsicum * *
- ½ green capsicum * *
Ingredients B – For Frying
- 2 tablespoon cooking oil #
- 2 tablespoon sesame oil #
- 2 gloves garlic ##
- 1 inch ginger ##
- 4 talks dried chilli
Ingredients C – For Sauce
- 1 teaspoon corn flour
- 1 teaspoon sweet soy sauce
- 1 teaspoon garlic chilli sauce
- 2 tablespoon sugar
- 1 teaspoon salt
* Marinate for 30 minutes
** Sliced lengthwise
# Mix together
##Chopped
Instructions
- Heat oil. Fry chicken until golden brown. Drained and set aside.
- Using a different wok, heat both oils.
- Fry garlic and ginger until fragrant.
- Add dried chilli, fry until crispy.
- Add corn flour and stir well.
- Add the rest of the sauce ingredients. Cook until mixture thickens and fragrant.
- Add chicken and mix well for 5 minutes.
- Lastly, add cashew nuts and capsicum. Stir well.
- Ready to be served.
