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Kung Pao Chicken cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you simply, you may make it in simple actions. You may make it for family or friends events, and it could be offered at numerous recognized incidents possibly. I am certain you will see lots of people who just like the Kung Pao Chicken dishes that you just make.

Alright, don’t linger, let’s task this kung pao chicken formula with 19 substances which are undoubtedly easy to acquire, and we have to process them at the very least through 5 ways. You should shell out a while on this, so the resulting food could be perfect.

Ingredients for Kung Pao Chicken:

1. You need 500 grams of Chicken thigh fillet, diced
2. You need 1 tbsp - Soy sauce
3. You need 1 tbsp - Sao xing wine/Chinese rice wine
4. Take 1 tsp for Corn starch
5. Get for Cooking Sauce:
6. Require 1 tbsp - Light soy sauce
7. You need 1 tbsp of Dark soy sauce
8. Make ready 1 tbsp for Sesame oil
9. Prepare 1 tsp Hoisin sauce
10. Provide 1 tsp for Sugar
11. Make ready 1 tsp Corn starch
12. Take 2 cm Ginger, grated
13. Need 2 cloves of Garlic, chopped
14. Take 1/2 cup for Roasted cashews
15. Get 2 pcs of Shallots, thin sliced
16. Require 1 pcs for Red capsicum, remove seed and diced
17. Provide 5 pcs Dried Chilli, chopped
18. Give 2 tbsp - Olive oil
19. Prepare - Salt

Kung Pao Chicken making:

1. Marinade chicken with soy sauce, rice wine and corn starch and keep it in the fridge for an hour.
2. Mix light and dark soy sauce, sesame oil, hoisin sauce, sugar, ginger and corn starch in a bowl
3. Heat 1 tbsp of oil into non sticky pan and stir fry the chicken until brown, put a side.
4. Heat the remaining oil into the pan and stir fry the garlic and dried chilli until fragrance. Add the capsicum and stir for a minute. Add sring onion and also the chicken back into the work. Add mixed sauce and cashews then stir for 2 minutes. Add a little bit of salt as optional.
5. Remove from the heat and serve it with hot steam rice. Put coriander leaves on the top as a garnish.

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