Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kung po chicken fillet with cashew nuts. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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.
Kung Po Chicken Fillet with Cashew Nuts is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Kung Po Chicken Fillet with Cashew Nuts is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have kung po chicken fillet with cashew nuts using 28 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Kung Po Chicken Fillet with Cashew Nuts:
- Prepare Chicken fillet
- Prepare Batter Ingredients
- Get 4 tbsp plain flour
- Prepare 2 tbsp corn flour
- Take 1 egg
- Make ready 1 tbsp soy sauce
- Get 1/2 tsp white pepper
- Take 1 tbsp Shaoxing wine
- Make ready Sauce Ingredients
- Prepare 1 tbsp soy sauce
- Get 1 tbsp oyster sauce
- Get 1 1/2 tbsp dark soy sauce
- Prepare 1 tbsp Worcestershire sauce
- Get 1 tbsp tomato ketchup
- Prepare 1 tsp stock powder
- Take 2 tsp sugar
- Prepare corn starch solution
- Prepare 1/2 cup water
- Make ready Stir fry ingredients
- Prepare 1 big onion peeled slices
- Prepare 2 stalk spring onion
- Get 4 slices young ginger
- Take 6 pcs dried chillies (soaked)
- Prepare 1 tbsp Shaoxing wine
- Make ready Garnish
- Take Cashew nuts
- Make ready Coriander
- Take Spring onion chopped
Ingredients Chicken fillet 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. Kung Pao Chicken is from the Sichuan province in China.
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.
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 Pao Chicken with Toasted Cashews: This Szechuan classic is well-loved around the world for its sweet, sour and sweat-inducing-spicy-but-oh-so-good mix of flavours! Pair it with lightly toasted heart-healthy cashews for that extra crunch in every bite. [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.
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