KUNG PAO CHICKEN SPRSIAL

Menu Kung Pao Chicken is a dish that originated in China, rather than local Sichuan is famous for spicy flavors of the cuisine. Kung Pao Chicken Cooking is very easy and you can freely mix seasoning to your taste.
Stir-fry until the chicken is not very mature, to avoid chicken meat became hard and savory flavor is lost. To cashews, other alternatives could use fried peanuts.

Here's the explanation


Material:
500 grams of chicken breast fillets, diced
1 lemon, squeeze the water
1 tablespoon soy sauce
½ teaspoon pepper
1 tablespoon cooking wine / ang ciu
1 tbsp sesame winyak
3 cloves garlic, finely chopped
5 pieces of dried red chili
1 bell pepper
cashews or peanuts, toasted

Sauce Ingredients:
1 tbsp oyster sauce
1 tablespoon cooking wine / ang ciu
1 tablespoon sesame oil
1 tsp vinegar
1 teaspoon honey
1 tsp sugar
½ tsp chilli powder
200 ml water
1 tablespoon cornstarch dissolved in 1 tablespoon water

How to make
Marinate the chicken in a mixture of lemon juice, soy sauce, pepper, cooking wine and sesame oil. Stir until well blended and put in the fridge for 30 minutes until the spices to infuse.
Slices of dried red chilli and paprika
Heat a little oil and cook the chicken for a while until it turns color and mature approximately 80%. Remove and set aside
Heat a little oil and saute garlic until fragrant. Insert slices of dried red chilli and paprika.
Add the oyster sauce, cooking wine, sesame oil, vinegar, honey, sugar, chili powder and water, stir and then enter cornstarch solution. Cook briefly until boiling
Add the chicken and beans to the sauce and mix well. Cook until the sauce thickens. Remove and serve

MAY BE USEFUL