Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kung po chicken fillet with cashew nuts. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Kung Po Chicken Fillet with Cashew Nuts is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Kung Po Chicken Fillet with Cashew Nuts is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook kung po chicken fillet with cashew nuts using 28 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kung Po Chicken Fillet with Cashew Nuts:
- Take Chicken fillet
- Prepare Batter Ingredients
- Take plain flour
- Make ready corn flour
- Take egg
- Get soy sauce
- Take white pepper
- Prepare Shaoxing wine
- Prepare Sauce Ingredients
- Make ready soy sauce
- Take oyster sauce
- Make ready dark soy sauce
- Prepare Worcestershire sauce
- Take tomato ketchup
- Take stock powder
- Get sugar
- Take corn starch solution
- Get water
- Make ready Stir fry ingredients
- Prepare big onion peeled slices
- Get spring onion
- Make ready young ginger
- Take dried chillies (soaked)
- Take Shaoxing wine
- Get Garnish
- Make ready Cashew nuts
- Get Coriander
- 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.
Instructions to make Kung Po Chicken Fillet with Cashew Nuts:
- Marinate chicken fillet with soy sauce and Shaoxing wine for 1 hour.
- Mix batter flour with egg. Deep fry fillet in hot oil till golden brown and set aside.
- 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.
- 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.
So that’s going to wrap it up for this exceptional food kung po chicken fillet with cashew nuts recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!