Ingredient and Portion
Kung Pao Chicken 宫保鸡丁
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The spicy take to a simple dish features bite-sized chicken cubes stir fried till golden brown, then added to a mix of sautéed dried chilli doused in a fragrant Kung Pao paste – a unique concoction of chilli, cashew nuts, soy sauce, shaoxing wine and black vinegar.
Novice
20 mins
200g Chang Cheng Kung Pao Paste
250g Diced Chicken
15g Dried Chilli
A little Garlic (sliced)
A little Chilli Padi
50g Big Onion (angle-cut)
5g Spring Onion
A little Tapioca Flour, Salt, Pepper, Sesame Oil
250g Diced Chicken
15g Dried Chilli
A little Garlic (sliced)
A little Chilli Padi
50g Big Onion (angle-cut)
5g Spring Onion
A little Tapioca Flour, Salt, Pepper, Sesame Oil
Method
1. Marinate diced chicken with salt, pepper, sesame oil and tapioca flour. Slightly pan fry the marinated chicken and set aside for use.
2. Stir fry dried chilli, garlic, chilli padi and big onion till fragrant. Add in Chang Cheng Kung Pao Paste.
3. Add in diced chicken and stir evenly till sauce content is reduced. Add in spring onion and ready to serve.
2. Stir fry dried chilli, garlic, chilli padi and big onion till fragrant. Add in Chang Cheng Kung Pao Paste.
3. Add in diced chicken and stir evenly till sauce content is reduced. Add in spring onion and ready to serve.
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