Kung Pao Chicken edited version. Not so spicy lah sebab tak add chili paste and chili sauce sebab kiddos nak makan sekali. Dried chilies tu buat syarat, rasa nak pedas, gigit lah sendiri hehehe...
Disclaimer: Image for illustrating purpose. Sorry if it just make you salivate :P
By the way, I wanted to share two recipes here; Kung Pao Chicken & Stir Fry-Asparagus-Potatoes-Egg Tofu but let's break it into two separate entries, baru mata tak berserabut nak baca. Well ladies, especially those working on 9-5 job, if you still wondering what to cook for iftar, try these. It takes less than hour to whip up. Sempat top up masak telur dadar dengan sambal belacan lagi ^____^
KUNG PAO CHICKEN
Boneless chicken breasts (cut into chunks)
2 tbsp oil
Dried chilies (de-seeded and cut in three)
Sichuan peppercorns (I omitted this)
3 cloves garlic (diced)
6 slices ginger
3 spring onions (diced)
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp cornflour (mixed with 4 tbsp water)
Sugar to taste
3 tbsp sweet soy sauce
1 tsp vinegar
1 tsp sasame oil
1 tsp cornflour (mixed with 4 tbsp water)
Salt to taste
You may adjust the sauce ingredients (by adding chili paste/chili sauce/blackpepper/etc) to suit your own tastes.
 Place chicken chunks in bowl and cover with marinade ingredients. Mix well and set aside to marinate for 15 minutes.
 Combine sauce ingredients and set aside.
 Heat oil in wok over high heat until hot. Add cut dried chilies and scorch for 1 minute.
 Add Sichuan peppercorns, garlic, ginger and onions and stir fry for a little bit more.
 Add marinated chicken and stir fry quickly, until it changes color and gets firm about 4-5 minutes.
 Add the sauce, stir to blend everything, cover the wok, reduce heat to medium and braised for few minutes.
 Uncover, add cashew nut, stir to mix and chicken kung pao is ready to serve.