Marinate the chicken with Hua Tiao Wine, Oil, Light Soya Sauce and Corn flour
Sauce ingredient: Light Soya Sauce, Dark Soya Sauce, Black Vineger, Sugar & Corn Flour
Garlic, Ginger & Dry chilly
Stir fry chicken till 70% then dish out and set a side
Fry garlic and ginger
After that add in dry chilly
Then add in the chicken meat
Add in the sauce
TADA !!!! Kong Pao Chicken
Ingredients:
1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
For the marinate:
1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil
For the sauce:
1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch
Method:
1. Cut the chicken meat into small cubes, rinse in water, pat dry and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
8. Dish out and serve hot with steamed white rice.
