Kung Pao Chicken
SERVING
5 Pax
COOK TIME
15 Minutes
PREP TIME
15 Minutes
INGREDIENTS
| 400g | Deboned chicken, cut into 2cm cubes |
| 3 tbsp | Oil |
| 10 | Dried chillies, cut into 3cm lengths |
| 3 cloves | Garlic, bruised |
| 2cm | Ginger, thinly sliced |
| 1 | Medium onion, cut into 2cm cubes |
| 100g | Roasted peanuts |
| 2 stalks | Spring onion, cut into 4cm lengths |
| 2 tsp | Cheong Chan caramel sauce |
| 1 tbsp | Kimball Oyster Flavored Sauce |
| 2 tsp | Sugar |
| ½ tsp | Ground white pepper |
| 1 tbsp | Cornflour |
DIRECTIONS
| 1 | Combine chicken pieces with marinade ingredients, mix well and set aside 10 minutes. |
| 2 | Heat oil in a wok over medium heat and fry chilli for 2 minutes. Remove and set aside. Fry garlic and ginger in the remaining oil until golden brown. Add onion, fry 2 minutes and stir in marinated chicken. |
| 3 | Stir-fry over high heat for 8-10 minutes. Add peanuts, dried chilli and spring onion. Stir-fry another minute. Serve dish hot with rice. |