Special Kung Pao Chicken

Prep Time : 15 mins

Cook Time : 15 mins

Serves : 3 - 4

Prepare with
Niigata Japanese Anchovy Powder
sauce
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Ingredients

Marinated Chicken

  • 400 g chicken
  • 1 Tbsp corn flour
  • 1 Tbsp light soy sauce

Sauce

  • 2 Tbsp sweet soy sauce
  • 1 Tbsp light soy sauce
  • 1 tsp Niigata Japanese Anchovy Powder
  • 1⁄2 Tbsp sesame oil
  • 1 Tbsp corn flour
  • 1 Tbsp sugar
  • 3–4 Tbsp water

Other Ingredients

  • Cooking oil
  • 1⁄2 bowl cashew nuts
  • 6–7 dried chilies
  • 3–4 cloves garlic
  • 1 inch ginger
  • Capsicum
  • 1⁄4 Holland onion
  • Spring onion

 

 

Steps
  1. Cut up dried chilies, Holland onion, and spring onion into roughly similar sizes. Slice garlic and ginger.
  2. Dice the chicken, mix in corn flour and light soy sauce. Marinate for a while.
  3. In another bowl, combine sweet soy sauce, light soy sauce, anchovy powder, sesame oil, corn flour, sugar, and water.
  4. Fry cashew nuts until golden brown, drain and set aside.
  5. Heat up enough oil, fry the dried chilies and stir in marinated chicken until they start to brown. Stir in garlic and ginger slices until aromatic. Add capsicum, sauce, some water (if needed), Holland onion, and the fried cashew nuts. Season with salt.
  6. Add spring onion chunks and continue cooking until flavours are well-combined. Serve immediately.
Tips
  • To keep the chicken pieces tender and juicy, stir-fry over high heat while mixing quickly.
  • Mixing Niigata Japanese Anchovy Powder into the sauce adds more umami.
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Recipe by Che Nom

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