Spicy Chicken with Cashew Nuts (Chinese Kung Pao Chicken 宮保雞丁)
Traditional Chinese Si Chuan flavours, easy but delicious! As a spiciness lover, you must not miss out!
Ingredients
Main Ingredients
- 300 g Chicken thigh or Chicken breast
- 30 g Roasted cashew nuts
- 5-10 pieces Dried chilli (Adjustable amount depends on acceptable spiciness)
- 5 slices Ginger
- 3 cloves Garlic
- 2 tbsp Oil
Marinades
- 1 tbsp Soy sauce
- ½ tsp Salt
- 1 tsp Corn starch
- 1 tsp Shao Xing wine/ Chinese rice wine
Seasonings
- 1 tsp Soy sauce
- 1 tsp Chinese black vinegar
- 1 tsp White sugar
Instructions
- Dice the chicken thighs (Or breasts) into 2cm x 2cm pieces. Marinate it with all marinades for 20 mins.
- Heat a pan with 1 tablespoon oil and fry the chicken dices until their colour turns into golden brown for 2 mins. Get them out from the pan.
- Reheat the pan with 1 tbsp oil and fry the dried chillies and ginger. Also add garlic and spring onion. Stir frythem well for 1 mins.(Tips: The capsaicin gland inside the chilli is the part that provide hot flavour. If you want an intensive spiciness, cut the chilli vertically into half.)
- Add the diced chicken and cashew nuts back into the pan and stir fry them well with the ingredients in the pan.
- Pour the sauce into the pan and stir. Then you can serve it!