Kung Pao Chicken

Ingredients:

400g chicken breast fillet, cut into cubes

11/2 tbs tapioca flour

3 tbs cooking oil

2 red chillies, seeded and cut into square pieces

2 cloves garlic, minced

1 onion, cut into square pieces

100g cashew nuts, toasted

1/4 cup Chinese cooking wine

2 tbs oyster sauce

1 tbs soy sauce

1 tbs sweet soy sauce

Salt and pepper (salt if needed)

• In a large cooking pan, preheat 2 tbs cooking oil over medium high heat, coat evenly the chicken with tapioca flour and add the chicken into the pan. Stir fry the chicken until golden brown. Set aside.
• In the same cooking pan, add 1 tbs cooking oil, add the onions and garlic, cook until fragrant. Add the chillies, cook for about 2 minutes. Toss the chicken back to the pan, pour in the Chinese cooking wine, let it cook for another 2 to 3 minutes and then add all the sauce, stir to coat, taste and adjust seasoning with salt and pepper as needed, add the nuts and stir to combine. Remove from heat. Serve it with steamed rice.