Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kung po chicken fillet with cashew nuts. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Kung Po Chicken Fillet with Cashew Nuts Kung Po in Cantonese is black sauce with dried chilli. It is a common sauce used to cook chicken, pork or fish fillet. more Clemence Hoe - Asian Home Cuisine Kuala Lumpur Add chile peppers and nuts; stir until peppers begin to char. Add chicken, stir fry unti chicken is almost done. Add the onions, garlic, chiles and cashews.
Kung Po Chicken Fillet with Cashew Nuts is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Kung Po Chicken Fillet with Cashew Nuts is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Kung Po Chicken Fillet with Cashew Nuts:
- Take Chicken fillet
- Get Batter Ingredients
- Make ready 4 tbsp plain flour
- Take 2 tbsp corn flour
- Take 1 egg
- Get 1 tbsp soy sauce
- Get 1/2 tsp white pepper
- Make ready 1 tbsp Shaoxing wine
- Take Sauce Ingredients
- Prepare 1 tbsp soy sauce
- Make ready 1 tbsp oyster sauce
- Prepare 1 1/2 tbsp dark soy sauce
- Get 1 tbsp Worcestershire sauce
- Get 1 tbsp tomato ketchup
- Prepare 1 tsp stock powder
- Make ready 2 tsp sugar
- Get corn starch solution
- Take 1/2 cup water
- Get Stir fry ingredients
- Make ready 1 big onion peeled slices
- Make ready 2 stalk spring onion
- Get 4 slices young ginger
- Make ready 6 pcs dried chillies (soaked)
- Make ready 1 tbsp Shaoxing wine
- Prepare Garnish
- Take Cashew nuts
- Take Coriander
- Make ready Spring onion chopped
Last of all add the green spring onion tops and the cashew nuts, stir well and serve immediately. [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. He casually mentioned the peanuts in his Kung Pao dish, which set off a mini debate. Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil. Toast the peanuts (or cashew nuts) in a pan until lightly brown.
Steps 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.
Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil. Toast the peanuts (or cashew nuts) in a pan until lightly brown. Mix the sauce with the following ingredients: light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, sugar, cornstarch & water. Kung Po in Cantonese is black sauce with dried chilli. It is a common sauce used to cook chicken, pork or fish fillet.
So that is going to wrap this up with this exceptional food kung po chicken fillet with cashew nuts recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
