Kung Pao Chicken 宫保鸡

A classic Zi Char/ 煮炒 dish that can be easily replicated at home. The difference is home-cooked version is less oily and we can adjust the taste and spicy level according to your own preference. My recipe is non-spicy because my kid doesn't eat spicy food. If you like hot and spicy version, simply increase the amount of dried chili or add some chopped chili padi. 

In the past, I tried to avoid cooking this dish at home because it's kind of troublesome. First, I have to toast the nuts, then deep fry the meat and stir fry other ingredients. This time, I cooked this dish using Ninja Foodi which is much easier compared to the stovetop method. I toasted the nuts while preheating the cooker for air frying, When the nuts are ready, the cooker is ready for air frying the meat. When the meat is cooked, remove the basket and stir fry other ingredients in the same pot. Everything cooked in one pot that is very easy to clean, no greasy stovetop and saved the oil for deep frying ;)

 

The Ninja Foodi that I'm using is a combination of a pressure cooker and air fryer in one appliance. Besides pressure cooking and air frying, there are other functions such as steam, slow cook, sear/ saute, bake/ roast, grill, dehydrate, sous vide, yoghurt, and keep warm. This cooker helps prepare quick meals without hassle, which I highly recommend to everyone who loves easy and hassle-free cooking with fewer pots and pans to wash. If you're interested, you can use our exclusive discount code to buy at the best market rate. I've attached the details and links below for easy reference.

SINGAPORE:

Ninja Foodi can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products.

MALAYSIA:

Ninja Foodi can be purchased via Ninja Shark Official Website. Cart out with Promo Code: MFAOP300 to get the lowest price deal.

<< Read more about Ninja Foodi product reviews >>

Ingredients: 
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

300g Chicken Meat 

3 cloves Garlic

6 slices Ginger

1/2 Onion

6 Dried Chili 

1 stalk Spring Onion

45g Cashew Nuts

1 tbsp Egg White

2 tbsp Potato Starch

Marinade:

1/2 tbsp Corn Flour

1/2 tbsp Sesame Oil

Dash of White Pepper

1 tsp Light Soy Sauce

1/4 tsp Salt

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Kung Pao Sauce:

1 tsp Light Soy Sauce

1 tsp Dark Soy Sauce

1 1/2 tbsp Sugar

1 tsp Corn Flour

1 tsp Chin Kiang Vinegar 

1/2 tsp Sesame Oil

1 tbsp Oyster Sauce

1 tsp Rice Wine

2-3 tbsp Water

Method: 

1. Place chicken in a bowl, add all marinade ingredients, mix well. Cover and marinate 30 minutes. Stir in egg white and potato starch. Follow the steps in the video tutorial. 

Note: 

• Toast cashew nuts: Air Crisp mode 200'C 5 minutes 
• Air fry chicken meat: Air Crisp mode 200'C 10 minutes
• Stir-frying: Saute/ Sear mode (HI)

Watch the video tutorial for methods/ steps. 步骤详细在视频里👇 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed.