KungBao Chicken 宫保鸡 by Angela Seah

KungBao Chicken


Recipe:

Marinate (an hour will do) -
4 pieces chicken thigh meat (remove skin), cut into pieces
1 tsp salt
1 tbsp cornflour
Few dashes of pepper

Sauce (mix them in a bowl) -
1 tsp black vinegar
2 tbsp oyster sauce
1 1/2 tbsp Nanyang dark soya sauce
2 1/2 tbsp sugar
1/2 tsp salt
2 tbsp oil
120ml water

To Cook -
1 1/2 tbsp oil
30g ginger, slice
3 stalks scallion, white part only (green for garnish)
About 2 onions - 90g, cut
7 dried chili, deseeded or more
1 chili padi, deseeded

Steps -
1. In a heated pan with 1 1/2 tbsp oil, cook the ginger, onions, white part scallions until fragrant is out.
2. Add the chicken pieces in and stir fry until 70% cooked.
3. Dish out the meat. Clean the wok.
4. Pour the chicken back into the wok. Add in the sauce, both kind of chilli and cook till gravy thicken and that chicken meat is cooked. Off the flames and add the green part scallions in. 

And more scallions for garnish / serve with steamed rice!

Non spicy version