Kung Pao Chicken
Kung Pao Chicken combines tender chicken and fiery dried chilies in a complex and flavorful sauce that will have you addicted in no time!
Servings: 2
Ingredients
- 250 g boneless chicken leg skinless
- 1/2 onion
- 2 slices ginger
- 2 spring onions
- 5 dried chili
- 1 chili
- 1/2 cup water
- Some sesame oil
Sauce
- 3 tsp sugar
- 1/2 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp chili sauce
- 1/2 tbsp sweet soy sauce
Cornstarch slurry
- 1 tbsp cornstarch/cornflour
- 2 tbsp water
Instructions
- Prepare the ingredients by chopping the chicken into bite sizes; slicing the onion, ginger, spring onion and chili; and soaking the dried chili in water. Then make the sauce and cornstarch slurry.
- Heat up oil and stir fry the chicken until golden brown, then set it aside.
- In the same pan, add the sliced ingredients and stir fry them a little. Add back the chicken, followed by water, sauce, cornstarch slurry. and a dash of sesame oil.
- Time to eat!