Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kung po chicken fillet with cashew nuts. It is one of my favorites. For mine, I’m gonna make it a little bit unique. 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 popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Kung Po Chicken Fillet with Cashew Nuts is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must 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 cook it.
The ingredients needed to make Kung Po Chicken Fillet with Cashew Nuts:
- Get Chicken fillet
- Prepare Batter Ingredients
- Prepare plain flour
- Make ready corn flour
- Prepare egg
- Make ready soy sauce
- Get white pepper
- Get Shaoxing wine
- Take Sauce Ingredients
- Take soy sauce
- Get oyster sauce
- Take dark soy sauce
- Make ready Worcestershire sauce
- Take tomato ketchup
- Get stock powder
- Get sugar
- Prepare corn starch solution
- Make ready water
- Prepare Stir fry ingredients
- Get big onion peeled slices
- Make ready spring onion
- Take young ginger
- Make ready dried chillies (soaked)
- Prepare Shaoxing wine
- Take Garnish
- Get Cashew nuts
- Prepare 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 this up for this special food kung po chicken fillet with cashew nuts recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
