This is a print preview of "Tantalizing Kung Po Chicken With A Twist (宫堡鸡丁)" recipe.

Tantalizing Kung Po Chicken With A Twist (宫堡鸡丁) Recipe
by Blackswan

Tantalizing Kung Po Chicken With A Twist (宫堡鸡丁)

Spicy, sourish, crunchy…… this is what you’ll get from this tender Szechuan Chicken dish. This ultimate Chinese cuisine has taken the world by storm; not just in Asia but also in the West.

Be warned! This recipe is HOT!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Singapore Singaporean
Cook time: Servings: 3

Ingredients

  • 6 Chicken breast Stripes
  • 1 tbsp Macadamia nuts
  • 1 tbsp Dried red chillies
  • 3 cloves Garlic
  • 1 tbsp Cooking oil
  • Marinade:
  • 1 tsp Soy sauce
  • 1 ½ tbsp Oyster sauce
  • 1 tbsp Vinegar
  • 1 tsp Wine
  • 1 tsp Sesame oil
  • ½ tsp Sugar
  • ½ tsp Corn flour
  • Sauce:
  • 1 tbsp Vinegar
  • ½ tsp Black sauce
  • ½ tsp Soy sauce
  • 2 tsp Sesame oil
  • 2 tbsp Water
  • ½ tsp Corn starch

Directions

  1. Remove tendon from chicken. Rinse & cut into cubes. Marinade for at least 30 mins.
  2. Heat oil & fry chicken on high fire to seal in juices.
  3. When it turns slightly golden brown, lower fire & add garlic & chillies. Continue to fry for another minute.
  4. Mix sauce in a bowl & pour in. Stir evenly to ensure chicken is nicely coated. When sauce is reduced, add nuts & mix well. Viola! You’ll get a tantalizing chicken dish with a crunch twist!