Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kung po chicken fillet with cashew nuts. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Kung Po Chicken Fillet with Cashew Nuts is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Kung Po Chicken Fillet with Cashew Nuts is something that I’ve loved my entire life.
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.
To get started with this recipe, we must prepare a few components. You can have kung po chicken fillet with cashew nuts using 28 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kung Po Chicken Fillet with Cashew Nuts:
- Prepare Chicken fillet
- Make ready Batter Ingredients
- Prepare 4 tbsp plain flour
- Prepare 2 tbsp corn flour
- Prepare 1 egg
- Get 1 tbsp soy sauce
- Take 1/2 tsp white pepper
- Take 1 tbsp Shaoxing wine
- Get Sauce Ingredients
- Get 1 tbsp soy sauce
- Make ready 1 tbsp oyster sauce
- Prepare 1 1/2 tbsp dark soy sauce
- Get 1 tbsp Worcestershire sauce
- Make ready 1 tbsp tomato ketchup
- Get 1 tsp stock powder
- Get 2 tsp sugar
- Get corn starch solution
- Get 1/2 cup water
- Make ready Stir fry ingredients
- Take 1 big onion peeled slices
- Get 2 stalk spring onion
- Make ready 4 slices young ginger
- Prepare 6 pcs dried chillies (soaked)
- Prepare 1 tbsp Shaoxing wine
- Prepare Garnish
- Get Cashew nuts
- Prepare Coriander
- Prepare Spring onion chopped
Ingredients Chicken fillet Add chicken and coat well. Add chile peppers and nuts; stir until peppers begin to char. Add chicken, stir fry unti chicken is. Kung Pao Chicken is from the Sichuan province in China.
Steps to make Kung Po Chicken Fillet with Cashew Nuts:
- Marinate chicken fillet with soy sauce and Shaoxing wine for 1 hour.
- Mix batter flour with egg. Deep fry fillet in hot oil till golden brown and set aside.
- 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.
- Place on plate and garnish with cashew nuts, spring onion and coriander. Serve.
The Chinese name is 宫保鸡丁 (gong bao ji ding) but some restaurants spell it as Gong Bao Chicken or Kung Po Chicken. This is a spicy chicken dish with a mouthwatering Kung Pao Sauce. It is popular at Chinese takeouts or restaurants here in the United States. Kung Po in Cantonese is black sauce with dried chilli. It is a common sauce used to cook chicken, pork or fish fillet.
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