Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kung po chicken fillet with cashew nuts. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Kung Po Chicken Fillet with Cashew Nuts is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have kung po chicken fillet with cashew nuts using 28 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kung Po Chicken Fillet with Cashew Nuts:
- Get Chicken fillet
- Take Batter Ingredients
- Prepare plain flour
- Make ready corn flour
- Prepare egg
- Make ready soy sauce
- Make ready white pepper
- Make ready Shaoxing wine
- Prepare Sauce Ingredients
- Prepare soy sauce
- Make ready oyster sauce
- Take dark soy sauce
- Get Worcestershire sauce
- Prepare tomato ketchup
- Get stock powder
- Get sugar
- Take corn starch solution
- Take water
- Get Stir fry ingredients
- Prepare big onion peeled slices
- Take spring onion
- Take young ginger
- Take dried chillies (soaked)
- Take Shaoxing wine
- Prepare Garnish
- Prepare Cashew nuts
- Make ready 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.
Steps 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.
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