Skip to main content

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. 
Labels:

Comments

Post a Comment

Popular posts from this blog

Bubur Asyura

Finally made this! Have been wanting to do so cos this porridge has loads of nuts. Not exactly a healthy porridge though since there's coconut milk. I already have most of the ingredients and had the time, so why not! I realise there's different types of bubur Asyura but I settled for the one closest to us, the Johor version . There's a lottt of ingredients, so I'll list in order of which goes into the pot first. I also boiled the mutton a day earlier so I can collect and throw away the fat from the stock. Bubur Asyura Saute: 1 stalk lemongrass 1 cinnamon stick 1 star anise 3 cardamoms 5 cloves 2 big onions, sliced 1 inch ginger, sliced 3 garlic, sliced 10 cups water (half is mutton stock, half water) 1 cup rice, washed 300g mutton, already cooked and shredded 1 tbsp soto powder 1/3 cup dhal, soaked in water for 10 min 1/3 cup peanuts, washed 1 1/2 carrots, diced 1 can chickpeas, washed 1 can kacang pool, washed 1/2 can sweet corn, washed 1 small box coconut milk Heat o...
Post a Comment
Read more

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho...
1 comment
Read more

Chicken Rice (just the rice)

Need to jot this down! I have an earlier recipe for Hainanese Chicken Rice but this version is without proper chicken stock hence it's fuss free. Chicken Rice (just the rice) Skins from several boneless chicken thighs 2 tbsp sesame oil 1 lemongrass, bruised 1 onion, sliced 8 garlic cloves, pounded 2 inches ginger, pounded 2 cups rice, washed 3 cups water + 2 cubes chicken stock 1/2 tsp salt 5 knots of pandan leaves Fry the chicken skin until slightly crispy and the oils ooze out, together with the sesame oil. Add in the lemongrass and onions and fry until golden. Add in garlic and ginger. Add in rice and fry for a few minutes before adding the chicken stock water, salt and pandan leaves. Let it come to a boil, then reduce heat to a simmer and let it cook for about 15 minutes. I used 4 cups water instead and it was kinda soggy so I'm guessing 3 cups should be sufficient. Also, cooking the rice in a pot is way easier than having to transfer into a rice cooker. Chili for Chicken R...
Post a Comment
Read more