Kung Pao Chicken

SERVING                           
5 Pax
COOK TIME                      
15 Minutes
PREP TIME                       
15 Minutes

INGREDIENTS

400gDeboned chicken, cut into 2cm cubes
3 tbspOil
10Dried chillies, cut into 3cm lengths
3 clovesGarlic, bruised
2cmGinger, thinly sliced
1Medium onion, cut into 2cm cubes
100gRoasted peanuts
2 stalksSpring onion, cut into 4cm lengths
2 tspCheong Chan caramel sauce
1 tbspKimball Oyster Flavored Sauce
2 tspSugar
½ tspGround white pepper
1 tbspCornflour

DIRECTIONS

1Combine chicken pieces with marinade ingredients, mix well and set aside 10 minutes.
2Heat 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.
3Stir-fry over high heat for 8-10 minutes. Add peanuts, dried chilli and spring onion. Stir-fry another minute. Serve dish hot with rice.
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