Step 1: You will need
- 460 g chicken, preferably chicken breast
- 9 dried red chilies, cut into 1/2 inch pieces and seeds removed
- 55 g cashew
- 1 tsp ginger, chopped
- 2 cups (500ml) oil, for deep frying
- 2 tbsp cornstarch
- 1 tbsp water
- 1 tbsp soy sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1 tbsp sugar
- 1/2 tbsp vinegar
- 1/2 tbsp cornstarch
- 1 tbsp sesame oil
- large wok or skillet
- large chef knife
- cups of corn oil for frying
- micro planner
Step 2: Cube & Marinate The Chicken
Start by removing any excess fat from 1 pound of chicken breast and then slicing it into one inch cubes. Now place the chicken into a clean bowl and add a marinade comprised of 1 tablespoon water, 1 tablespoon soy sauce, and 2 tablespoons cornstarch. Mix this with the chicken thoroughly. Set this aside at for about thirty minutes to fully marinate the chicken.
Step 3: Make Stir Fry Sauce
While the chicken is marinating you can make your sauce. You are going to add 1/2 tablespoon vinegar, 1 tablespoon rice wine, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil and 1 teaspoon cornstarch. Mix that around and set it aside. When your chicken is done, you are ready to stir fry. Have your sauce ingredients ready so that you can add them to your pot.
Step 4: Deep Fry
Fry 1/2 cup raw cashews until they turn a golden brown.
This will take a few minutes as you don't want the oil too hot so you don't burn the cashews.
Scoop some up every once in a while just to check the color. Again, you are looking for a nice golden brown.
So once you are have reached a golden brown color, strain the cashews.
Step 5: Stir Fry
You can add a little bit of gingers, one or two grates of ginger on your microplanner.
When the 9 chilies have turned black, you can add the remaining ingredients.
Stir your sauce ingredients around making sure that you have no clumps of cornstrach. Add your sauce and mix. Also, grate into the wok one or two grates of ginger.
Turn off the heat and your Kung Pao chicken is ready.