Kung Pao Chicken

Ingredients

• 350 gr boneless chicken, cut into cubes
• 1 tbsp Fine Garlic
• 1/2 tsp soy sauce
• 1/4 tsp Ground White Pepper
• 1/2 tsp Fish Sauce
• 1/2 tsp Sesame Oil
• 1/2 tsp Salt
• The oil for frying

Sauce Ingredients

• 6 pcs dried red chili
• 1/4 tsp red bell pepper, sliced ​​lengthwise
• 1/4 tsp Green Pepper, sliced ​​lengthwise
• 1 tbsp Fine Garlic
• 3 tbsp Tomato Sauce
• 1 tbsp Oyster Sauce
• 2 tsp Sweet Soy Sauce
• 1/2 tsp Sesame Oil
• 1 tsp Sugar
• 100 ml Water
• 50 gr Cashew Nuts, fry briefly with a little oil / can be roasted
• 1 tbsp cornstarch, dissolved in a little water for thickening

Sprinkled

• Onion, finely sliced
• Roasted white sesame

How to make

• 1. Mix chicken meat, finely chopped garlic, finely ground white pepper, soy sauce, fish sauce, sesame oil & salt. Stir until evenly coat the chicken meat. Leave it for 15 minutes.
• 2. Fry the chicken until it is skinned. Lift & drain.
• 3. Saute the dry red chilies briefly. Add cashews & finely chopped garlic, stir briefly until fragrant
• 4. Add chicken, sesame oil, oyster sauce, sweet soy sauce, tomato sauce & sugar. Stir well.
• 5. Add sliced ​​red pepper, green pepper and add water. Stir well & cook until boiling. Taste correction.
• 6. Finally add the cornstarch solution, stir until thickened. Lift.
• Arrange on a serving plate & add a sprinkling, serve immediately while warm.

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