Kung Po Chicken

This dish is definitely a favourite in our family. It is really an all encompassing meal as my daughter loves lots of vegetables, my son loves the chicken, my hubby loves the cashew nuts and I love everything … hahaha. I must say this dish pleases everyone in the family. It is simple and yet simply yummy, and easy to make. We love it. Enjoy!

RECIPE :

A. Marinate chicken pieces (5 upper thighs) with half tsp salt + 1tbsp oyster sauce + half tsp sesame oil + pinch of pepper + half tsp cornflour. Put aside.

B. Heat 4tbsp of oil and fry chicken till cooked and fragrant. Remove chicken into plate and oil in small bowl.

C. Heat wok and add 2 tbsp oil (fr bowl). Fry 5 pcs dried chillies (soaked in warm water n remove seeds – cut to smaller pieces) till light brown. Add 1tbsp mince garlic n ginger Fry till light brown.

D. Add in 10 pcs (more if u like) green n red capsicum (small cube size) + 1 big onion (small cube)+ half carrot (slices). Stir fry for 1min and now add in the chicken and saute for 2 mins.

E. Add in 1tbsp dark soy sauce + 2tbsp tomato sauce (ketchup) + pinch of salt and pepper (to taste) + half tsp brown sugar + half cup water.

F. Once the sauce is reduced, add mixture of cornflour (4tbsp water + half tsp cornflour) to thicken sauce for 30 second and add in cashew nuts and mix well before transferring to serving plate immediately or else cashew nuts wont be crunchy. Enjoy 

VARIATION : You can replaced chicken with pork or seafood. For Vegetarian, you can just leave the meat out altogether and add in more crunchy vegetables such as asparagus or snow peas.