Kung Pao Chicken

Kung Pao chicken is a dish that originated from China, rather than Sichuan region that is famous for spicy flavor. Kung Pao Chicken is a very easy recipes and you can freely appropriate seasoning mix to your taste. Saute chicken until not too ripe, to avoid chicken meat become hard and savory flavor is lost. For cashews, other alternatives could use fried peanuts.

INGREDIENTS
500 grams of chicken breast fillets, cut into cubes
1 piece of lemon, squeeze the water
1 tbsp soy sauce
½ tsp pepper
1 tbsp cooking wine/ang ciu
1 tbsp sesame oil
3 cloves garlic, finely chopped
5 dried red chilies
1 bell pepper
cashews or peanuts, toasted

SAUCE
1 tbsp oyster sauce
1 tbsp cooking wine/ang ciu
1 tbsp sesame oil
1 tsp vinegar
1 tsp honey
1 tsp sugar
½ tsp chili powder
200 ml of water
1 tbsp cornstarch dissolved in 1 tbsp water

DIRECTIONS

1. Marinate chicken in a mixture of lime juice, soy sauce, pepper powder, cooking wine and sesame oil. Stir until well blended and enter in the refrigerator for 30 minutes until the spices to infuse.

2. Slices pieces of dried red chillies and peppers, Heat a little oil and cook briefly until the chicken changes color and mature approximately 80%. Remove and set aside.

3. Heat a little oil and saute garlic until fragrant. Add dried red pepper slices and peppers.

4. Add the oyster sauce, cooking wine, sesame oil, vinegar, honey, sugar, chili powder and water, stir well and then add the cornstarch solution. Cook briefly until boiling. 5. Add chicken and beans into the sauce and stir until evenly distributed. cook until sauce thickens. Remove and serve.