RECIPE:

Kung Pow Chicken (spicy)

2 chicken breasts cut into slithers (can use thighs for moist tender bits but I like breasts)
2 tbsp corn flour

For the sauce

1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp corn starch
¼ cup sweet chilli sauce
1 tbsp chilli in jar or fresh
chilli (deseeded)
1/4 cup water

(can add more chilli later depending on how hot you want it)
1 onion chopped into cubes
4-6 cloves of garlic finely chopped
2 capsicums red & green cut into cubes
3 spring onions slice long ways
1 cup of bean sprouts
½ cup of cashews
3 tbsp cooking oil

©maneacreative_kungpow
METHOD
  1. Slither your chicken breasts and roll in the 2 tbsp of cornflour, set aside. The process with the cornflour is called velveting, it locks in moisture so your meat is tender
  2. Julienne the spring onions (slither longways) and set aside.
  3. Cube the capsicum and onion, finely dice up garlic and set aside.
  4. Mix sauce recipe together in cup and set aside.
  5. In a hot wok on gas or on BBQ with Teflon sheet heat the cooking oil and add the onion and cook through to translucent then add spring onions for a quick fry 30-40 seconds to wilt it and bring out the fragrance.
  6. Add meat and cook through till just about cooked for approx. 10 mins
  7. Add in veg and stir fry for about 5 mins.
  8. Add sauce mix and cook for additional 5 mins and it should thicken. Taste sauce for hotness, add more chilli now if you want spicier.
  9. Add water if too thick, sauce should be slightly thick like sweet chilli sauce.
  10. Serve and sprinkle nuts on top. Serve on rice or just as it is.