17 September 2012
ewfood
Kung Pao Chicken
Ingredients
Preparation
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In a bowl, combine 1 tablespoon of each cornstarch paste, soy sauce and oil. Marinade the chicken pieces in this sauce for approximately 1 hour. The best results come when the chicken is left in the refrigerator to marinate
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In a bowl mix 1 tablespoon of each cornstarch paste, soy sauce and oil. Add to this the chili, vinegar and sugar. Mix it well
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Add to this the spring onion, garlic, bamboo shoots and nuts. Mix it so that all ingredients are properly coated
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In a pan or wok heat this mixture on a medium high heat. It must be heated slowly
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While you are heating the sauce in one pan, in another pan sauté the chicken until it is cooked through
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Add the chicken to the sauce and let it simmer until the sauce has thickened
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Serve with steamed rice.
Preparation time: 1 hour; Cooking time: 25 minutes; Serves 4
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