Tantalizing Kung Po Chicken With A Twist (宫堡鸡丁) Recipe
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!
Ingredients
- 6 Chicken breast Stripes
- 1 tbsp Macadamia nuts
- 1 tbsp Dried red chillies
- 3 cloves Garlic
- 1 tbsp Cooking oil
- Marinade:
- 1 tsp Soy sauce
- 1 ½ tbsp Oyster sauce
- 1 tbsp Vinegar
- 1 tsp Wine
- 1 tsp Sesame oil
- ½ tsp Sugar
- ½ tsp Corn flour
- Sauce:
- 1 tbsp Vinegar
- ½ tsp Black sauce
- ½ tsp Soy sauce
- 2 tsp Sesame oil
- 2 tbsp Water
- ½ tsp Corn starch
Directions
- Remove tendon from chicken. Rinse & cut into cubes. Marinade for at least 30 mins.
- Heat oil & fry chicken on high fire to seal in juices.
- When it turns slightly golden brown, lower fire & add garlic & chillies. Continue to fry for another minute.
- Mix sauce in a bowl & pour in. Stir evenly to ensure chicken is nicely coated. When sauce is reduced, add nuts & mix well. Viola! Youâll get a tantalizing chicken dish with a crunch twist!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 3 servings | |
| Calories 113 | |
| Calories from Fat 87 | 77% |
| Total Fat 9.83g | 12% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 432mg | 18% |
| Potassium 55mg | 2% |
| Total Carbs 5.38g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.79g | 1% |
| Protein 0.71g | 1% |
