It is a common sauce used to cook chicken, pork or fish fillet.
It has a umami taste of light sweetness, aroma of onions and a hint of spiciness from the dried chillis.
Chef Jason Li shows how to make the Chinese dish kung pao king prawn.
You can cook Kung Po Chicken Fillet with Cashew Nuts using 28 ingredients and 4 steps. Here is how you achieve Kung Po Chicken Fillet with Cashew Nuts.
Ingredients of Kung Po Chicken Fillet with Cashew Nuts
- You need to prepare of Chicken fillet.
- You need to prepare of Batter Ingredients.
- You need to prepare 4 tbsp of plain flour.
- Prepare 2 tbsp of corn flour.
- You need to prepare 1 of egg.
- Prepare 1 tbsp of soy sauce.
- You need to prepare 1/2 tsp of white pepper.
- Prepare 1 tbsp of Shaoxing wine.
- You need to prepare of Sauce Ingredients.
- Prepare 1 tbsp of soy sauce.
- Prepare 1 tbsp of oyster sauce.
- You need to prepare 1 1/2 tbsp of dark soy sauce.
- You need to prepare 1 tbsp of Worcestershire sauce.
- You need to prepare 1 tbsp of tomato ketchup.
- Prepare 1 tsp of stock powder.
- You need to prepare 2 tsp of sugar.
- Prepare of corn starch solution.
- Prepare 1/2 cup of water.
- Prepare of Stir fry ingredients.
- Prepare 1 of big onion peeled slices.
- You need to prepare 2 stalk of spring onion.
- You need to prepare 4 slices of young ginger.
- You need to prepare 6 pcs of dried chillies (soaked).
- Prepare 1 tbsp of Shaoxing wine.
- You need to prepare of Garnish.
- Prepare of Cashew nuts.
- Prepare of Coriander.
- Prepare of Spring onion chopped.
Chicken with Cashew Nuts and Kungpao Chicken are two of the most popular Westernised Chinese dishes, and it may surprise you to find that they are both based on the same Sichuan dish - a phenomenally popular dish known around China as Gong bao ji ding (宫保鸡丁), which literally means. Crisp fried chicken with stir-fried vegetables and cashew nuts. Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and. Our most trusted Kung Pao Chicken With Cashews recipes.
Kung Po Chicken Fillet with Cashew Nuts directions
- Marinate chicken fillet with soy sauce and Shaoxing wine for 1 hour..
- Mix batter flour with egg. Deep fry fillet in hot oil till golden brown and set aside..
- Heat up 1 tbsp oil in wok and fry ginger till fragrant. Add onions, spring onion, dried chilli and continue to stir fry for 1 minute. Add Shaoxing wine. Then add mixed sauce and let it boil. Add corn starch solution to thicken sauce. Put back chicken fillet and let the sauce coat the meat..
- Place on plate and garnish with cashew nuts, spring onion and coriander. Serve..
Reviewed by millions of home cooks. Kung Pao chicken (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. Kung Pao Chicken also-known as Kung Po or 'Gong Bao Ji Ding' is a very popular Szechuan Style Chicken Stir-Fry. The original recipe uses a liberal amount of Sichuan peppercorns, for its numbing heat. There are, however so many variants of the original.
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