Tantalizing Kung Po Chicken With A Twist (宫堡鸡丁)

Photo: Blackswan

Ingredients

6 Chicken breast Stripes

1 tablespoon Macadamia nuts

1 tablespoon Dried red chillies

3 cloves Garlic

1 tablespoon Cooking oil

Marinade:

1 teaspoon Soy sauce

1 tablespoon Oyster sauce

1 tablespoon Vinegar

1 teaspoon Wine

1 teaspoon Sesame oil

1/2 teaspoon Sugar

1/2 teaspoon Corn flour

Sauce:

1 tablespoon Vinegar

1/2 teaspoon Black sauce

1/2 teaspoon Soy sauce

2 teaspoons Sesame oil

2 tablespoons Water

1/2 teaspoon Corn starch

Preparation

Remove tendon from chicken. Rinse & cut into cubes. Marinade for at least 30 mins.

Heat oil & fry chicken on high fire to seal in juices.

When it turns slightly golden brown, lower fire & add garlic & chillies. Continue to fry for another minute.

Mix sauce in a bowl & pour in. Stir evenly to ensure chicken is nicely coated. When sauce is reduced, add nuts & mix well. Viola! You’ll get a tantalizing chicken dish with a crunch twist!

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About

Spicy, sourish, crunchy…… this is what you’ll get from this tender Szechuan Chicken dish. This ultimate Chinese cuisine has taken the world by storm; not just in Asia but also in the West.

Be warned! This recipe is HOT!