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Friday, December 24, 2010

Kung Pao Chicken Recipe

Kung Pao Chicken  Ingredients:

Main Material:
  1. 2 meat boneless chicken breasts, cut into 6
Seasoning for Marinade:
  1. 1 tablespoon soy sauce
  2. 1 tablespoon Chinese wine
  3. 2 tablespoons cold water
  4. 2 tablespoons cornstarch
Another Ingredients::
  1. 8 dried red chilies
  2. 2 cloves garlic
  3. 1 / 2 cup cashews
  4. 3-4 tbsp oil for frying and sautéing
Sauce:
  1. 3 tablespoons soy sauce
  2. 1 tbsp red vinegar
  3. 1 tbsp bouillon powder
  4. 3 tbsp sugar
  5. 1/2 teaspoon salt
  6. 1 tablespoon sesame oil
  7. 1 tablespoon cornstarch
Cooking Directions:
  1. Cut chicken breast 1-inch cubes. Mix with rice wine, soy sauce, water and corn flour. Soak the chicken for 30 minutes.
  2. In a small bowl, mix together the sauce ingredients, with a final whisk cornstarch.
  3. Dispose of dried red chili beans, and chopped. Peel the skin and minced garlic.
  4. Heat oil and fry the chicken for 1 minute, until it becomes white.Shift to a plate and pat dry with paper towels to absorb oil.   
  5. Heat remaining 2 tablespoons of cooking oil to fry chicken, saute the dried red chilies until skin become dark . Add garlic. Stir fry until fragrant for 30 seconds. Add chicken that is fried. Stir gently, then add the sauce in the middle. Add nuts, mix well and serve hot. 
 

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