Kung Pow Chicken

November 19, 2008

Stir Fried Chicken With Dried Chili and Cashewnuts

Kung Pow Chicken Recipe

300g chicken meat (cut into cubes)

8 pieces dried chillies (cut into 2 cm and wash)

5g ginger (sliced)

30g onions (cubes)

2 bush spring onion (cut into 1 inch length)

4 cloves garlic (sliced)

25g cashewnuts (fried)

For seasoning:

1/8 tsp salt

1/2 tsp sugar

1 tsp chinese wine

1tsp oyster sauce

1 tbsp chili sauce

100ml water

For thickening:

1 tsp cornflour (mix with a little water and stir well)


1. Marinate chicken with salt and pepper and set aside.

2. Heat up wok and oil. Fry cashewnuts till cooked then dish up.

3. Coat chicken meat with some cornflour and fry in the hot oil till cooked. Dish up and set aside.

4. Heat up wok, add oil and fry dried chillies, garlic, ginger, onion and spring onions till fragrant.

5. Add the chicken, seasoning and water. Continue to cook for about 6-8 minutes.

6. Thicken with cornflour mixture, sprinkle with the cashewnuts and serve hot.


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