Sichuan Chicken With Kung Po Sauce Recipe
This Sichuan Chicken with Kung Po Sauce is a favorite dish in the Sichuan Region of Western China where chillies are widely used. Also, a popular ingredient in Chinese cooking are cashew nuts.
Serves 3
Sichuan Chicken With Kung Po Sauce Recipe Ingredients:
2 skinless, boneless chicken breast portions with a total weight of about 350g
1 egg white
1/2 teaspoon salt
2 tablespoons cornflour (cornstarch)
2 tablespoons yellow salted beans
4 garlic cloves, crushed
1 tablespoon hoisin sauce
1 teaspoon soft light brown sugar
1 tablespoon rice wine or medium-dry sherry
1 tablespoon wine vinegar
1 cup roasted cashew nuts
Fresh coriander (cilantro), to garnish
2-3 dried red chillies, chopped
3 tablespoons sunflower oil
2/3 cup chicken stock
Sichuan Chicken With Kung Po Sauce Recipe Cooking Instructions:
1. Cut the chicken into neat pieces. Lightly whisk the egg white in a dish. Whisk in the cornflour and salt then add the chicken and stir until coated.
2. Mash the beans in a bowl. Stir in the hoisin sauce, brown sugar, rice wine or sherry, vinegar, garlic and stock.
3. Heat a wok. Add the oil and stir-fry the chicken for 2 minutes until tender. Lift out the chicken and set aside.
4. Heat the remaining oil in the wok and fry the chilli pieces for 1 minute. Return the chicken to the wok and pour in the bean sauce mixture. Bring to boil. Stir in the cashew nuts and heat through. Spoon into a heated serving dish. Garnish with the coriander leaves and serve immediately.