Kung Poh Chicken

Kung Poh Chicken

宫保鸡丁

Ingredients:
300g chicken breast (diced)
100g toasted cashew nuts
1 stalk spring onion
8 pcs ginger slice
10 dried chilies (cut into section & soaked till soft)
4 tbsp cornflour

Marinade:
1/4 tsp salt
1 tsp soy sauce
1/2 tbsp tapioca flour
1 egg white

Seasoning:
2 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tbsp sugar
1 tbsp tomato sauce
2 tbsp cooking wine
5 tbsp water

Method:
1. Coat chicken with marinade, keep aside for 1-2 hours.
2. Dab cornflour onto the chicken.
3. Deep fried until golden brown & set aside.
4. Heat up clean wok with 1 spoon of oil, add in spring onion, ginger & dried chilies.
5. Turn to low heat, add in seasoning & chicken.
6. Dish up & sprinkle with cashew nut.
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