Kung Po Chicken Fillet with Cashew Nuts
Kung Po Chicken Fillet with Cashew Nuts

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, kung po chicken fillet with cashew nuts. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Kung Po Chicken Fillet with Cashew Nuts is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Kung Po Chicken Fillet with Cashew Nuts is something that I’ve loved my entire life. They’re fine and they look wonderful.

Free UK Delivery on Eligible Orders U. Deep fry fillet in hot oil till golden brown and set aside. Kung Po in Cantonese is black sauce with dried chilli. It is a common sauce used to cook chicken,pork or fish fillet.

To begin with this particular recipe, we must prepare a few components. You can have kung po chicken fillet with cashew nuts using 28 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Kung Po Chicken Fillet with Cashew Nuts:
  1. Get Chicken fillet
  2. Take Batter Ingredients
  3. Take plain flour
  4. Prepare corn flour
  5. Prepare egg
  6. Make ready soy sauce
  7. Make ready white pepper
  8. Take Shaoxing wine
  9. Prepare Sauce Ingredients
  10. Make ready soy sauce
  11. Take oyster sauce
  12. Take dark soy sauce
  13. Prepare Worcestershire sauce
  14. Make ready tomato ketchup
  15. Make ready stock powder
  16. Get sugar
  17. Get corn starch solution
  18. Get water
  19. Prepare Stir fry ingredients
  20. Get big onion peeled slices
  21. Get spring onion
  22. Take young ginger
  23. Make ready dried chillies (soaked)
  24. Prepare Shaoxing wine
  25. Take Garnish
  26. Get Cashew nuts
  27. Make ready Coriander
  28. Get Spring onion chopped

Then arrange the peppers, spice mix, marinated chicken, sauce and cashew nuts clockwise around the edge of the plate. Kung Po in Cantonese is black sauce with dried chilli. It is a common sauce used to cook chicken, pork or fish fillet. It has a umami taste of light sweetness, aroma of onions and a hint of spiciness from the dried chillis.

Steps to make Kung Po Chicken Fillet with Cashew Nuts:
  1. Marinate chicken fillet with soy sauce and Shaoxing wine for 1 hour.
  2. Mix batter flour with egg. Deep fry fillet in hot oil till golden brown and set aside.
  3. Heat up 1 tbsp oil in wok and fry ginger till fragrant. Add onions, spring onion, dried chilli and continue to stir fry for 1 minute. Add Shaoxing wine. Then add mixed sauce and let it boil. Add corn starch solution to thicken sauce. Put back chicken fillet and let the sauce coat the meat.
  4. Place on plate and garnish with cashew nuts, spring onion and coriander. Serve.

It is a common sauce used to cook chicken, pork or fish fillet. It has a umami taste of light sweetness, aroma of onions and a hint of spiciness from the dried chillis. Cashew nuts are added to the dish, somehow the nuts mixed with the sa. One of the best of all Sichuan dishes is called Kung Pao Chicken, a stir-fried dish made with bean sauce, chili paste with garlic, hot peppers, and fried peanuts. Here is a version of that dish made with shrimp.

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