Chicken, Homemade

Kung Pao Chicken 2.0

Good afternoon everyone. Let me Inspire your lunch/dinner. King pao chicken. Let’s just get straight to it, no time to waste today. Lol.
Recipe: //Please note, this recipe has been Adapted to suit. // 

  • 3 tbs Soy sauce
  • 2 tbs Rice wine vinegar
  • 2 cloves of Garlic (grated)
  • 1 thumb sized Ginger(grated)
  • 1 tbs of Chilli flakes 
  • 7-10 Dried chilli 
  • 2 tbs of Hoisin sauce or oyster sauce 
  • 2 tbs of Balsamic vinegar 
  • 2 tbs Olive oil
  • 2 tbs Sesame oil
  • 2 large Chicken
  • 3 tbs of Corn starch
  • 1 small onion or scallions
  • 2 tablespoons of sugar (very very optional) 
  • 1 cup of cashew nut 
  • Mixed peppers (red, yellow, green, orange or any mix of your choice) 

How to: 1-3


Dice the chicken breast 

Mix together 1 tbs of soy sauce, cornstarch and rice wine vinegar. Add it to the chicken and let it marinade for 30minutes -1 hour 

Sauce: Mix the remaining ingredients together (soy sauce,garlic, ginger chilli flakes, dried chillies, hoisin sauce, balsamic vinegar, sesame oil, corn starch and sugar) once mixed, set aside. 

Roast: Roast the cashew nuts until firm. Please do not it burn. 

Start Cooking. 

After marinating, heat up the olive oil 

Add the chicken and let it dry for 8-10 minutes. Make sure you are stirring occasionally. 

Then add sauce to the chicken, mix together and let it simmer on low heat for 12 minutes or until the chicken is thoroughly cooked. 

Finally add some sliced mixed peppers. Let it simmer in the sauce for 2 minutes. 

Remove from the heat and it’s ready! 

Serve with Jasmine rice or just plain rice

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