Whenever I order a takeaway at my favourite mixed rice stall in my neighbourhood, I’d always look out for their kung pao chicken which consists of juicy cubes of chicken leg/thigh meat and fragrant dried chillies in a savoury sauce. I just wish they would add cashew nuts, trim the skin/fats on the chicken, use less oil and leave out the MSG, lol. Well, to achieve that, I guess we can only make the dish at home and it’s actually incredibly easy to.
The chicken is tender and the sauce which is sweet, salty and soury is just so appetising with the extra spicy kick from the chillies. My version is a healthier one compared to those sold outside. And it’s best served with steamed rice. Give it a try! 🙂
Kung Pao Chicken Recipe
Ingredients (serves 3-4 as one of few side dishes)
20 dried chillies, soaked in warm water for 20 minutes & sliced into halves
1 yellow onion, peeled & sliced into wedges
300g skinless & boneless chicken leg, cut into bite-sized cubes
handful of unsalted roasted cashew nuts
1/2 tbsp Chinese cooking wine
1/2 tbsp light soy sauce
1 tsp corn flour
2 tsp sunflower oil
Sauce: (mix in a bowl)
3 tbsp Chinkiang black rice vinegar
2 tbsp sugar
2 tbsp oyster sauce
1 tsp light soy sauce
2 tbsp water
1. Marinate chicken with wine, light soy sauce and corn flour. Set aside for half hour.
2. Heat oil in pan and stir fry the onions and chillies till fragrant.
3. Add the chicken and stir fry till meat is no longer pink.
4. Pour in the sauce and stir fry thoroughly so everything is coated in the sauce.
5. Stir in the cashew nuts and serve.