Kung Po Chicken

  • 2 oz raw chicken (we use 1 chicken breast)
  • 1/4 tsp. salt
  • 1/2 egg white, lightly beaten
  • 2 tsp. cornstarch
  • 1 medium green bell pepper
  • 4 tbsp. peanut oil (we use olive or grapeseed oil)
  • 3-4 whole dried red chillies, soaked in water for 10 minutes
  • 1 scallion, cut in short pieces
  • a few small pieces of fresh ginger, peeled
  • 1 tbsp. sweet bean paste or Hoi Sin sauce
  • 1 tsp. chili bean paste
  • 1 tbsp. Chinese rice wine or dry sherry
  • 1 cup cashew nuts
  • few drops sesame oil

Cut chicken in small pieces about the size of a sugar lump and mix with salt, egg white and cornflour (cornstarch) paste.

Cut the green bell pepper into cubes about the same size of the chicken.

Heat the oil in a preheated wok. Stir fry the chicken for about a minute until the color changes, remove with a slotted spoon and keep warm.

Add the green (bell) pepper, dried red chillies, scallion and ginger stir frying for about a minute. Then add the chciken with the bean pasts and wine. Finally add the cashew nuts and sesame oil. Serve hot.

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