【Kung Pao Chicken】
by MaomaoMom
A spicy lover’s dream, this legendary Chinese dish is from Hunan province, known for its natural beauty and local people’s love of red hot chilli peppers.
Cook time: 10 minutes
Stand time: 24 hours
Level: Easy
Serves: 6 servings
Ingredients:
1) 340g chicken breast, 1/3 tsp salt, 2 tsp corn starch, 1.5 tbsp water;
2) 1/3 cup (55g) roasted peanuts or cashew nuts;
3) 2 tbsp olive oil , 6-10 dry chili , 1-2 tsp peppercorn (Picture 1);
4) 1 green onion chopped, 5 cloves garlic peeled and sliced, 5-10g fresh ginger sliced (Picture 2);
5) 1 tsp sugar, 1 tbsp light soy sauce, 1tsp dark soy sauce, 2 tsp Yummy House soy sauce, 1 tsp vinegar, 1 tsp corn starch, 3 tbsp water, all ingredient in a small bowl and mix well (Picture 3)
6) 1 tsp sesame oil.
Directions:
1: A day ahead, dice chiken breast into very small pieces and place in a continer. Add the rest ingredients of Ingredient 1), mix well (Picture 4), cover and store in the fridge overnight.
2: Non-stick frying pan on high heat, add in 2 tbsp olive oil, dry chili and peppercorns (Picture 5), sauté until light brown. Add in diced chicken breast sauté until turn to white colour, about 1-2 minutes.
It is in point of fact a great and useful piece of info. I am glad that you shared this useful info with us. Please stay us informed like this. Thank you for sharing.
Thanks so much for giving everyone an exceptionally remarkable possiblity to read critical reviews from this website. It’s usually so enjoyable plus packed with amusement for me personally and my office co-workers to visit the blog more than three times in one week to learn the new issues you have got. And indeed, I’m just certainly astounded with your good opinions you give. Some 2 tips in this posting are honestly the best we’ve ever had.
It’s hard to find knowledgeable people on this topic, but you sound like you know what you’re talking about! Thanks
Thanks for some other great article. Where else could anyone get that type of information in such an ideal method of writing? I’ve a presentation next week, and I am on the look for such info.