Kung Pao Chicken 宫保鸡丁

Fried the chicken to 80% cook

Fry dried chili

Add in garlic & ginger

Add in  spring onion

Lastly, add in the cooked chicken, green spring onion and sauce mixture

Ingredients:
450         Chicken breast
1 cup      Dried Chili, cut into 1.5" lengths
3 cloves  Garlic, thinly slice
2 inch     Ginger, thinly slice
50g         Roasted cashew or peanut (optional)


For chicken marinate:
2 tsp     Light Soy Sauce
1 tsp     Oyster Sauce
2 tsp     Chinese Cooking Wine
1 tbsp   Cornstarch
1 small  Egg


For the Sauce:
1tbsp   White Rice Vinegar
1tbsp   Ketchup / Tomato Sauce
2 tbsp  Dark Soy Sauce
2 tbsp  Sugar
2 tbsp  Water
1 tsp    Cornstarch


Methods:
1. Cut the chicken meat into small cubes, marinate with the marinate ingredients above at least for 1 hour or more. 
2. Mix the sauce ingredients and set aside.
3. Heat up a work over high heat with 1 cup of oil and lightly fry the marinated chicken until the meat 80% cooked. Drain and set aside.
4. Remain about 4 tbsp of oil, add in dried chilies fry over low heat until the color then dark red.
5. Add in garlic and ginger fry till fragrant.
6. Add in white part of spring onion, fry for a minute.
7. At high heat, add in cooked chicken to the work, pour in the sauce mixture and stirring all the time.
8. When the sauces thickening, add in green spring onion and nuts, quickly combine well and dish out.