Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, kung po chicken fillet with cashew nuts. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kung Po Chicken Fillet with Cashew Nuts is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Kung Po Chicken Fillet with Cashew Nuts is something that I’ve loved my entire life.
Free UK Delivery on Eligible Orders Premium natural dog food & treats , manufactured in Germany. Deep fry fillet in hot oil till golden brown and set aside. Kung Po in Cantonese is black sauce with dried chilli. It is a common sauce used to cook chicken,pork or fish fillet.
To begin with this particular recipe, we must first prepare a few components. You can cook kung po chicken fillet with cashew nuts using 28 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kung Po Chicken Fillet with Cashew Nuts:
- Take Chicken fillet
- Get Batter Ingredients
- Make ready 4 tbsp plain flour
- Prepare 2 tbsp corn flour
- Get 1 egg
- Get 1 tbsp soy sauce
- Take 1/2 tsp white pepper
- Get 1 tbsp Shaoxing wine
- Make ready Sauce Ingredients
- Make ready 1 tbsp soy sauce
- Prepare 1 tbsp oyster sauce
- Get 1 1/2 tbsp dark soy sauce
- Get 1 tbsp Worcestershire sauce
- Get 1 tbsp tomato ketchup
- Take 1 tsp stock powder
- Prepare 2 tsp sugar
- Prepare corn starch solution
- Make ready 1/2 cup water
- Take Stir fry ingredients
- Get 1 big onion peeled slices
- Get 2 stalk spring onion
- Take 4 slices young ginger
- Take 6 pcs dried chillies (soaked)
- Get 1 tbsp Shaoxing wine
- Take Garnish
- Take Cashew nuts
- Get Coriander
- Take Spring onion chopped
Last of all add the green spring onion tops and the cashew nuts, stir well and serve immediately. Then arrange the peppers, spice mix, marinated chicken, sauce and cashew nuts clockwise around the edge of the plate. Time to get wokking! [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.
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.
Time to get wokking! [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. 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.
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