Monday, 2 July 2012
Recipe - Stir Fry Kung Pao Chicken
I use chicken fillet for this recipe and I mix the chicken pieces together with the marinade and sauce for convenience.
300 grams chicken fillet, cut into bite size
Marinade and sauce:
1 lime juice (alternatively can use rice wine or sherry)
1 tbs of oyster sauce
1 tsp of dark soy
1 tsp of light soy
1 tbs of sugar
1 tbs of cornstarch
1 tsp of sesame oil
Condiments for frying:
1 large onion, finely chopped
1 garlic, finely chopped
1 tbs of finely chopped ginger
3 dried chillies, cut into pieces
2 small chillies cut into pieces for extra kick
half tsp peppercorn
1 tbs of cooking oil
Mix the chicken pieces with the marinade and sauce in a bowl.
The lime juice and the cornstarch will tenderise the chicken, so the the longer the chicken marinate, the better.
In a wok or pan, heat the oil and toss in all the condiments for frying.
When the condiments are fragrant, toss in the chicken and stir fry evenly.
Add a bit of water if necessary.
Cooking time is about 5 minutes.
It is always nice to add roasted peanuts or cashew nuts for added crunch and flavour.
In this 4 minute video, sauce is added separately.