400g of uncooked boneless chicken thigh/chicken breast, cut into 3cm chunks
½ small onion, cut into chunks
1 clove of garlic, sliced
3cm piece of ginger, sliced
4g of small dried chillies
50g groundnut oil
1 tbsp of roasted cashew nuts (optional garnish)
1 sprig of spring onion, cut into 3cm pieces (optional garnish)
For The Chicken Marinade:
1 tbsp of light soy sauce
1 tbsp of wine
1 tsp of sesame oil
½ tsp of white pepper
1 tsp of cornflour
For The Kung Pao Sauce:
3 tbsp of light soy sauce
3 tbsp of Chinkiang black chinese vinegar
1 tbsp of sugar
1 tsp of cornflour
2 tbsp of cold water
METHOD:
1). In a bowl, mix together the chicken and all of the marinade ingredients and set aside.
2). In a separate bowl, mix together all the ingredients for the Kung Pao sauce and set aside.
3). Combine the oil, dried chillies, garlic, ginger, and onion in a non-stick pan. Stir-fry for 3 minutes and then add in the marinated chicken pieces.
4). Cook the chicken for around 5 to 6 minutes so that both sides are golden brown and fully cooked. Now, turn the heat to low and stir in the pre-mixed sauce until it thickens. This should take about 2 minutes.
5). Lastly, add in the spring onion and cashew nuts. Ready to serve with some boiled jasmine rice.
