Kung Pao Chicken
February 02, 2019
Ingredients
Chicken
300g - 400g chicken breast
1 tbsp cornstarch
1 tsp white pepper
1 tbsp oyster sauce
2 red shallots
Sauce
1 tbsp chilli paste
1 tbsp oyster sauce
1 tsp worcestershire sauce
1 tbsp soy sauce
1 tbsp thick soy sauce
2 tbsp chilli sauce
2 tbsp tomato sauce
1/2 tsp sesame oil
1 tbsp cornstarch, mixed with water
1/2 tsp black pepper
Others
100g cashews, lightly fried
3 cloves of chopped garlic
2 red shallots
1 tbsp of ginger
4 dried chilli
1/2 red or green capsicum
Salt, sugar and white pepper to taste
Instructions
1) Lightly toast the cashews in a dry pan until they brown and set aside.
2) Marinade the sliced chicken with cornstarch, oyster sauce and white pepper. Sauté the shallots until fragrant and fry the chicken pieces until golden brown. Set aside.
3) In the same wok, sauté the dried chillies to marinade the oil. Take the chillies out after a few minutes.
4) With that oil, sauté the shallots, garlic and ginger until fragrant. Then add in the chilli paste and cook until 'pecah minyak'.
5) Mix all the sauces, cornstarch and black pepper in a bowl and then add into the wok.
6) After the sauce simmers, add in the capsicums, chicken and dried chillies.
7) Mix in the cashews before turning off the heat.
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