Tantalizing Kung Po Chicken With A Twist (宫堡鸡丁)
By: Blackswan
Published: Sunday, April 3, 2011 - 7:46pm

Ingredients




6 Chicken breast Stripes
1 tablespoon Macadamia nuts
1 tablespoon Dried red chillies
3 cloves Garlic
1 tablespoon Cooking oil
Marinade:
1 teaspoon Soy sauce
1 tablespoon Oyster sauce
1 tablespoon Vinegar
1 teaspoon Wine
1 teaspoon Sesame oil
1/2 teaspoon Sugar
1/2 teaspoon Corn flour
Sauce:
1 tablespoon Vinegar
1/2 teaspoon Black sauce
1/2 teaspoon Soy sauce
2 teaspoons Sesame oil
2 tablespoons Water
1/2 teaspoon Corn starch

Preparation

1 Remove tendon from chicken. Rinse & cut into cubes. Marinade for at least 30 mins. 2 Heat oil & fry chicken on high fire to seal in juices. 3 When it turns slightly golden brown, lower fire & add garlic & chillies. Continue to fry for another minute. 4 Mix sauce in a bowl & pour in. Stir evenly to ensure chicken is nicely coated. When sauce is reduced, add nuts & mix well. Viola! You’ll get a tantalizing chicken dish with a crunch twist!

About


Spicy, sourish, crunchy…… this is what you’ll get from this tender Szechuan Chicken dish. This ultimate Chinese cuisine has taken the world by storm; not just in Asia but also in the West. 
Be warned! This recipe is HOT!