Friday, January 7, 2011

Kung Pao Chicken

Adapted from a recipe passed on to me by Ma***m from 'All recipes', here is my version of the famous Kung Pao Chicken. My version because: I didn't have everything on hand. Normal.

1 lb Boneless chicken breast
1/2 cup Soy sauce
2 tbsp Worcestershire sauce
2 tbsp Cornstarch dissolved with water. Split them into two separate bowls
Dash of Hot Sauce
2 tsp White Vinegar
2 tsp Brown Sugar
2 tsp Lemon Juice
1/2 green onions, chopped
1 tbsp chopped garlic
1 cup of cashews or peanuts 
1 can of water chestnuts (optional)
Oil


Dice the chicken into bit-sized cubes.


Add 3-4 tbsp of Soy sauce, 1 tbsp Worcestershire sauce, 1 tsp oil, 1 tsp lemon juice, 1 tsp vinegar, dash of hot sauce and 1 tbsp corn starch mixture.
 Let it marinate for about half an hour.

In a skillet, add a tbsp of oil and stir fry until the color changes on all sides to a pale brown.


 I added a little bit of soy sauce again to bring in more flavor and enhance the color.

Done. Keep it aside.
Now for the sauce. In a saucepan. put a tsp of oil, 3-4 tbsp soysauce, 1 tbsp worchestershire sauce, 1 tsp lemon juice, 1 tsp vinegar, 2 tsp brown sugar and dash of hot sauce. Mix well.

Now add 1 tbsp of cornstarch diluted with water.
 Add the spring onions.
 And throw in some chopped garlic.
 And cashews. More authentic way is to put peanuts and water chestnuts.
 Turn on the heat and let the aroma in the kitchen begin..
 Keep stirring until it get nice and thick. If you want it thinner, add some water.
 Transfer the chicken into the sauce.

 Observe a moment of silence and watch the chicken being gulped away by the sauce.

Take a deep breath and mix it all together. Cover and simmer for ten minutes.

Serve over a bed of steamed rice. Enjoy!

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