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Frying the Chicken

Making the Kung Pao Sauce

Cooking the Chicken Kung Pao

  • Onions, diced 100.0 g
  • Garlic, chopped 30.0 g
  • Ginger 5.0 pc
  • Dried Chilies, diced 12.0 ml
  • Cayenne Pepper 4.0 g
  • Cashew Nuts 60.0 g
  • Spring Onion cut 2 cm long 50.0 g
  • Maizena 20.0 g
  • Water 100.0 g
  • Sesame Oil 8.0 ml
  • Addition: Salt, sugar, Knorr Chicken Powder
  1. 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.
  2. Making the Kung Pao Sauce

    • Mix well all ingredients.
  3. 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.