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. 

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 fry 200'C 5 minutes 
• Air fry chicken meat: Air fry 200'C 10 minutes

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。

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