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Chicken Kung Pao
The unique Kung Pao sauce is made of soy sauce, oyster sauce, sugar, and sesame oil. Kecap Bango can replace the sugar and soy sauce in the mix. The black caramel also gives a shiny look, presenting an alluring luxury.
Ingredients
Frying the Chicken
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Chicken Fillets, diced 500.0 g
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Tapioca Flour 8.0 g
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Cooking Oil 1000.0 ml
Making the Kung Pao Sauce
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Water 150.0 ml
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Dark Soy Sauce 8.0 g
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Soy Sauce 40.0 g
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Tomato Sauce 40.0 g
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Kecap Bango 85.0 ml
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Cooking Oil 20.0 ml
Cooking the Chicken Kung Pao
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Onions, diced 100.0 g
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Garlic, chopped 30.0 g
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Ginger 5.0 pc
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Dried Chilies, diced 12.0 ml
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Cayenne Pepper 4.0 g
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Cashew Nuts 60.0 g
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Spring Onion cut 2 cm long 50.0 g
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Maizena 20.0 g
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Water 100.0 g
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Sesame Oil 8.0 ml
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Addition: Salt, sugar, Knorr Chicken Powder
Preparation
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Frying the Chicken
- Prepare chicken fillet that has been cut and seasoned with Knorr Chicken Powder.
- Store for at least 2 hours so the seasoning soak.
- Sow with tapioca flour, then fry with hot oil.
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Making the Kung Pao Sauce
- Mix well all ingredients.
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Cooking the Chicken Kung Pao
- Saute onion and garlic until fragrant.
- Add dried chili and cayenne pepper.
- Pour Kung Pao Sauce and add the fried chicken meat.
- Add the Maizena which has been mixed with water.
- Check the flavor and then add the cashews and spring onions.
