(‪宫保鸡丁‬) Kung Pao Chicken by Ethan Tan

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/932168366837464/

Ingredients: (Serve around 4 persons)

- 4 boneless chicken thighs or breasts depending on your preference, cubed (about half an inch in length and width)
- 25 to 30 dried chilli peppers (remove seeds, soaked in hot water and drained)
- 3 green onions, sliced - use the white parts for cooking and save the green portions for garnish
- 5 slices of ginger & 1 red onion, cut into wedges
- 100g of cashew nuts

For the marinade:

- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1 teaspoon sesame seed oil
- 1 teaspoon raw sugar
- 1 teaspoon cornstarch

For the sauce:

- 3 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 3 teaspoon cornstarch
- dash of sesame seed oil
- approx. 200ml of water

Method:

1) Mix the ingredients 'for the marinade' and marinade the chicken for at least 2 hours, or overnight.

2) Mix the ingredients 'for the sauce' together in a separate bowl. Firstly, add water into a bowl with corn starch to dissolve it. Add in the rest of the ingredients 'for the sauce', after the corn starch is dissolved in the water, mix well and set aside.

3) Heat frying pan and toast cashew nuts for approx.1 min, remove and set aside.

4) Heat about 2 tbsps of cooking oil in your frying pan again. Once hot, turn heat to medium and sauté the dried chill peppers, ginger, white part of the green onion and red onion wedges. (Stir fry until fragrance or lightly brown for the red onion)

5) Add the marinated chicken cubes into the frying pan and turn heat to medium-high, stir-frying briskly to coat the chicken cubes in the aromatic oil. Do this for about 3-5 minutes or when the chicken turned slightly brown. Add in the previously fried cashew nut. Turn heat to high. Stir to mix well. Finally, add in the prepared sauce and stir-fry to coat the chicken cubes well. Serve hot! Bon appétit!