Kung Pao Chicken

I felt that our dinner menus was a bit boring. Curry, Sambal Balado, Chicken Kara Age, Chicken Katsu, Fried Chicken, Nasi Tim, Chicken Soy Sauce, they are all on my dinner menu rotation. I want something new, something different, never been tried in my kitchen. I started to search on recipes using chicken in few websites and bumped into this recipe in Rasa Malaysia. I thought I might give this recipe a try.

I ate this Kung Pao Chicken once in Chinese Restaurant in Indonesia. However, I don’t really remember how this meal supposed to taste like anymore. Well, I might just gave this recipe a  go. I didn’t really follow the recipe to the words though. I was sort of adjust it to the quickest and easiest way (according to me of course). At least they were good for our dinner variety.

Ingredients

Recipe adapted from Rasa Malaysia: Kung Pao Chicken, for details click here

• 600 gr chicken tenderloins, cut into bite size
• 1 tbsp corn starch, to marinate
• 1 tsp mushroom soy sauce Pearl River brand, to marinate
• 1 tsp light soy sauce Cap Dua Angsa brand, to marinate
• 1 tbsp rice wine vinegar, to marinate
• 1 tsp olive oil, to marinate
• 1 handful roasted cashew nut
• 2 long chilies, cut
• 1 tbsp grated ginger
• 1/2 tbsp mince garlic
• 1 small onion, sliced
• 1 1/2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 2 tbsp water
• 1 tsp corn starch
• 1 stalk spring onion, chopped
• oil for stir frying

Instructions

1. Marinate the chicken pieces with corn starch, soy sauce, rice wine and olive oil for at least 30 minutes.
2. Heat oil in the wok. Add in garlic and stir until the fragrance is out.
3. Add in ginger, onion and chillies and stir for 1-2 minutes.
4. Add the marinated chicken pieces and cook until the chicken is almost done.
5. Add soy sauce and sugar and stir. Add a little bit of water if necessary.
6. Give a taste and add more soy sauce and sugar according to your preferences.
7. Add diluted corn starch to the mixture and stir.
8. Switch the heat off and add chopped spring onions.
9. Just before serving, add roasted cashew nuts.

Culinary tradition: Chinese

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!