Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, kung po chicken fillet with cashew nuts. It is one of my favorites. 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 favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Kung Po Chicken Fillet with Cashew Nuts is something which I’ve loved my whole life.
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. more Clemence Hoe - Asian Home Cuisine Kuala Lumpur Kung Po in Cantonese is black sauce with dried chilli. It is a common sauce used to cook chicken,pork or fish fillet.
To get started with this particular recipe, we must prepare a few components. You can cook kung po chicken fillet with cashew nuts using 28 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kung Po Chicken Fillet with Cashew Nuts:
- Prepare Chicken fillet
- Get Batter Ingredients
- Prepare 4 tbsp plain flour
- Make ready 2 tbsp corn flour
- Take 1 egg
- Prepare 1 tbsp soy sauce
- Make ready 1/2 tsp white pepper
- Take 1 tbsp Shaoxing wine
- Prepare Sauce Ingredients
- Take 1 tbsp soy sauce
- Take 1 tbsp oyster sauce
- Prepare 1 1/2 tbsp dark soy sauce
- Make ready 1 tbsp Worcestershire sauce
- Prepare 1 tbsp tomato ketchup
- Prepare 1 tsp stock powder
- Prepare 2 tsp sugar
- Prepare corn starch solution
- Make ready 1/2 cup water
- Get Stir fry ingredients
- Get 1 big onion peeled slices
- Get 2 stalk spring onion
- Prepare 4 slices young ginger
- Take 6 pcs dried chillies (soaked)
- Make ready 1 tbsp Shaoxing wine
- Prepare Garnish
- Get Cashew nuts
- Take Coriander
- Get Spring onion chopped
I would like to share with you my favourite tried-and-tested recipe for Kung Pao Chicken (gōng bǎo jī dīng) that is absolutely delicious. This classic Szechuan dish typically comprises marinated chicken cubes tossed in dried red chillies and szechuan peppercorns, along with some cashews or peanuts. Then arrange the peppers, spice mix, marinated chicken, sauce and cashew nuts clockwise around the edge of the plate. Time to get wokking! [Flickr: Spy On Pea] Yesterday, our new nut columnist Lee Zalben wrote about Kung Pao chicken, exploring the use of nuts in this and so many other Chinese dishes.
Instructions 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.
He casually mentioned the peanuts in his Kung Pao dish, which set off a mini debate. Kung Pao Chicken is from the Sichuan province in China. 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.
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