Wednesday, August 2, 2017

Kung Pao Chicken Recipe

Kung Pao Chicken Recipe - This weekend want to Cook? Try to make Kung Pao Chicken yuk. This Chinese specialities and delicious crunchy because there is an additional kacangnya. This is the recipe.


  • 200 grams chicken fillets or boneless
  • 3 leeks, cut into wedges 1 cm
  • 50 gr of fried peanuts
  • 30 grams of cashews, cut into pieces
  • oil to taste


  • 2 cloves garlic, minced
  • 2 tbsp vinegar eat
  • 2 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp cornflour (dissolve with 2 tbsp water)
  • 1 tbsp chilli sauce
  • 1 tbsp chili powder
  • sugar and salt to taste

How to Cook:

  • For seasoning the chicken, combine 1 tbsp vinegar packed, 1 tbsp soy sauce, 1 tbsp of vegetable oil, and 1 tbsp of cornstarch solution. Soak in the marinade until approximately 30 minutes in the refrigerator.
  • For sauce, combine 1 tablespoon vinegar, 1 tablespoon soy sauce, 1 tbsp cooking oil, 1 tbsp of cornstarch that's been dissolved with water, chili sauce, chili powder, and sugar.
  • Heat oil, saute the garlic and scallions until fragrant. Stir in the sauce and stir-fry until it thickens.
  • With another frying pan, drain chicken from marinade marinate and saute until chicken is cooked, dry and the seasoning infuse.
  • Combine the chicken with the seasoning sauce that is ripe. Saute briefly, enter the peanuts and cashews and FRY until chicken terlumuri sauce, turn off the heat.
  • Kung pao chicken is ready to serve with warm rice. Ready to try it yourself at home?

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