Kung Po Chicken Fillet with Cashew Nuts

Name: How to cook Kung Po Chicken Fillet with Cashew Nuts - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 pax
Cuisine: Us

Introduce

Chef :

Clemence Hoe - Asian Home Cuisine

Kung Po Chicken Fillet with Cashew Nuts

Kung Po in Cantonese is black sauce with dried chilli. It is a common sauce used to cook chicken, pork or fish fillet. It has a umami taste of light sweetness, aroma of onions and a hint of spiciness from the dried chillis. Cashew nuts are added to the dish, somehow the nuts mixed with the sauce really a perfect match.

Ingredient

Food ration :

4 pax

4 tbsp

plain flour

2 tbsp

corn flour

egg

1 tbsp

soy sauce

1/2 tsp

white pepper

1 tbsp

Shaoxing wine

1 tbsp

oyster sauce

1 1/2 tbsp

dark soy sauce

1 tbsp

Worcestershire sauce

1 tbsp

tomato ketchup

1 tsp

stock powder

2 tsp

sugar

1/2 cup

water

big onion peeled slices

2 stalk

spring onion

4 slices

young ginger

6 pcs

dried chillies (soaked)

Cooking instructions

* Step 1

Marinate chicken fillet with soy sauce and Shaoxing wine for 1 hour.

* Step 2

Mix batter flour with egg. Deep fry fillet in hot oil till golden brown and set aside.

* Step 3

Heat up 1 tbsp oil in wok and fry ginger till fragrant. Add onions, spring onion, dried chilli and continue to stir fry for 1 minute. Add Shaoxing wine. Then add mixed sauce and let it boil. Add corn starch solution to thicken sauce. Put back chicken fillet and let the sauce coat the meat.