Name: Kung Pao Chicken (Ayam Kung Pao)
Cuisine: Chinese
Ingredients: Sugar to taste; Spicy garlic sauce 2 Tbsp; Dark soy sauce 1 Tbsp; Sesame oil 1 tsp; Sherry or rice wine (optional) 3 Tbsp; Hoisin sauce 2 Tbsp; Chicken stock 4 Tbsp; Balsamic vinegar 4 Tbsp; Corn flour (cornstarch) 1 tsp + 2 tsp mixed with 1 Tbsp water; Spring onions (scallions) as needed, chopped; Cooking oil 6 Tbsp; Garlic 4 cloves, peeled and finely chopped; Dried chillies 8, seeded and halved; Cashew nuts 20, lightly roasted; Red capsicum (bell pepper) 1, cored and diced; Celery 2 stalks, diced; Canned bamboo shoots 55 g (2 oz), diced; Chicken breasts 4, cut into large cubes

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Chicken breasts 4, cut into large cubes
Oyster sauce 2 Tbsp
Corn flour (cornstarch)

Asia
China
Malaysia
Main course
South East Asia

Method

Combine chicken, oyster sauce and 1 tsp corn flour in a bowl and set aside to marinate for 15 minutes.
Heat 3 Tbsp oil in a wok and fry the dried chillies for 1 minute. Add