Saturday, February 7, 2015

"Kung Pow" Chicken Junior 小宝鸡丁

One of the common dishes you can find in any Chinese restaurant is Kung Pao Chicken, 宫保鸡丁, the chicken cutlets are deep fried then stir fry with dark soy sauce and dried chillies, making it a sweet and spicy dish that is often a favorite to many. Unfortunately my duo won't take spicy food, so I tried to make a replica of this dish but minus the dried chili and over rich sauces.

I choose not to deep fried the chicken cutlets, so they remain juicy and succulent and not too hard to chew for kiddos or old folks.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serving for: approximate 4 pax

• 300gm chicken cutlets (I used chickenbreast)
• 2 glove garlic, finely chopped
• 1/2 green bell pepper, cut into cubes
• 1/2 yellow bell pepper, cut into cubes
• 1/2 red bell pepper, cut into cubes
• 2 tablespoon roasted cashe nuts (I replaced with pan fried white sesame)

• 1 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sesame oil 
•  a dash of pepper
• 1 teaspoon of brown sugar 
• 1 tablespoon of corn flour 

The Making:
1. Rub the chicken cutlets with salt and marinate them for at least half an hour.

2. Heat up 4 table spoon of cooking oil in the wok, toss in the chicken cutlets and let them cook for about 3 minutes. Dish out and set aside but leave the oil in the wok.

3. Toss the chopped garlic into the wok, once it turns golden brown, add the bell peppers, cook for about 2-3 minutes until they are all cook, toss in the chicken cutlets and mix well.

4. Sprinkled with some roasted cashew nuts or white sesame on top then serve hot. 

Absolutely no dipping sauce is required as this dish is so tasty to eat just as-is!

Enjoy. ;)

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