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Kungpao Chicken

I have done this a few times yet I did not write down the recipe. I also keep changing recipes all the time as a result.

But this time I finally noted down!


Kungpao Chicken

Marinate for 30 minutes:
750g chicken breast cut into cubes
1 tbsp apple cider vinegar
1 tbsp light soy sauce
1 tbsp Sesame oil
1 tbsp corn flour

For the sauce, mix in a bowl:
1 1/2 tbsp sugar
2 tbsp apple cider vinegar
1 tbsp soy sauce
4 tbsp water to help dissolve the sugar
2 tbsp kicap manis
2 tbsp corn flour

Frying ingredients:
5 cloves garlic, minced
2 inches ginger, thinly sliced
12 to 16 dried chilis, soaked then halved
chopped spring onions
Cashews

  1. Marinate the chicken and set aside for 30 minutes.
  2.  Prepare the sauce in a separate bowl, make sure sugar is completely dissolved. I didn't add in the kicap manis initially, that was added in while cooking cos the taste wasn't there yet and the colour was too pale.
  3. Lightly fry cashew nuts with some oil and set aside. Can also use roasted cashews but I didn't have those. If you're frying the cashews, don't wash the wok. Use it to fry the chicken later.
  4. Fry marinated chicken with some oil but not until cooked through. 
  5. Remove, then fry the garlic and ginger with oil.
  6. Add in the dried chili and fry.
  7. Add back the chicken and pour the sauce in, add some water to cook the chicken and let the chicken absorb the sauce.
  8. Stir in roasted cashews and spring onions.
Husband loves this, and it's so easy to make. I love it that there's no deep frying involved and most of the ingredients are found in my pantry/freezer. Plus! Junior wanted to try too, which is great! He's trying out more food now and I'm very encouraged to cook for him wider varieties. 
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