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| Category |
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Entrees - Maindishes
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Category |
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None
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| Servings |
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2
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Instructions |
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1. Marinate 1/2 cubed chicken breast with 1/2 tbsp
corn starch, 1 tsp light soy sauce, 1/2 tsp
shaoxing wine, 1/2 tsp oil for 30 minutes.
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2. Mix 1 tbsp light soy sauce, 1/2 tsp dark soy
sauce, 1/2 tsp sugar, 1 tbsp water, 1/2 tsp corn
starch and set aside.
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3. Heat wok for 2 mins in medium heat. Add 1 tbsp
oil. Add the chicken breast - 70% cooked and dish
out. Clean wok.
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4. Heat wok for 2 mins in medium heat. Add 2 tbsp
oil. Add 3 sliced ginger, 1 sliced garlic -
fragrant. Add 4 deseeded & cut into halves dried
red chilli - fragrant. Add the chicken breast -
fragrant. Add 1 tbsp roasted peanut - fragrant.
Add sauce - fragrant. Add 1/2 stalk chopped
scallion - fragrant.
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Originally Submitted
2/23/2014
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You can add this Kung Pao Chicken recipe to your own private DesktopCookbook.
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