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Kung Pao Chicken

Kung Pao Chicken

Craving for something spicy, nutty, and savory all at the same time? Kung Pao Chicken is the dish for you! RecipeTV created a version of this recipe to suit your true-blue local palate.

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Ingredients

  • 400 grams Magnolia Chicken Breast Fillet, cut into strips
  • 600 grams Magnolia Chicken Thigh Fillet, cut into strips
  • 3 tbsps Magnolia Nutri-Oil
  • 4 tsps sesame oil
  • 1/3 cup spring onions, chopped
  • 4 cloves garlic, chopped
  • 1 tsp red pepper flakes
  • 1 tsp ginger, minced
  • 2 tbsps rice vinegar
  • 1/4 cup rice wine
  • 1/4 cup soy sauce
  • 1/3 cup water
  • 1 1/2 tbsps sugar
  • 1 cup peanuts, dried and roasted

Instructions

  1. Combine chicken thigh fillet, breast fillet, and cornstarch in a bowl.

  2. Toss to coat the chicken pieces. Set aside.

  3. Heat oil in a non-stick wok on medium heat.

  4. Add the chicken pieces and stir-fry for 5-7 minutes or until chicken turns white.

  5. Remove from heat and set aside.

  6. In the same pan, add spring onions, garlic, red pepper flakes and ginger.

  7. Stir-fry for 15-20 seconds.

  8. Remove from heat and set aside.

  9. Combine the rice vinegar, rice wine, soy sauce, water and sugar in a small bowl.

  10. Stir well until sugar has dissolved.

  11. Add mixture to the wok.

  12. Return chicken to wok and stir until chicken is well coated.

  13. Mix in nuts and spring onion mixture.

  14. Heat thoroughly until sauce has thickened slightly.

  15. Remove from heat, serve hot and enjoy.

Happy cooking, Foodies!

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