Friday, 2 October 2015

Gong Bao Chicken

Gong Bao Chicken

250 gm skinless chicken breast
15 dried chilies (cut into half)
2 thumb sliced ginger
1 sliced Onion

Chicken marinade:
2 tsp cornflour
2 tbsp rice wine (optional)
2 tbsp light soy sauce

Sauce Seasoning: (Mixed Well)
1/2 tbsp rice vinegar
2 tbsp dark soy sauce
1 1/2 t castor sugar
2 tbsp water
1 tbsp light soy sauce

Starch water: (mix well)
2 tbsp water
1/2 tsp cornflour

Cut the chicken breast into small cubes, marinade into the chicken, cover and chill in fridge for at least 1 hour.

Heat oil in a wok, add the chicken and fry about 1 minute, dish out chicken onto a plate
in the same wok add a bit oil Fry the chilies, ginger and onion till fragrant  

Pour in and fry the chicken to the same wok for a few sec. Pour the sauce seasoning into the wok, keep frying add starch water mixed well. 

Serve hot

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