"Kung Pao" Chicken

Name: "Kung Pao" Chicken
Yield: 10
Ingredients: 600.0g Chicken Chop, cubed; 50.0g Rice Flour; 1.0pc Whole Egg; 5.0g Knorr Pasti Sedap (All In One Seasoning) 750g; 10.0g LP Sauce; 30.0g Fine Sugar; 10.0g Light Soy Sauce; 5.0g Dark Soy Sauce; 200.0g Chilli Sauce; 50.0g Oyster sauce; 5.0g Knorr Chicken Stock 1KG; 0.0g Vegetable Oil; 30.0g Dried Chilli, cut into large slices; 10.0g Young Ginger, sliced; 20.0g Spring Onion, cut into sections; 50.0g Red Onion, cut into wedges; 10.0g Garlic, chopped

Kung Pao Chicken is a stir-fry dish that many enjoy. This recipe is easy to prepare and may not take long.

...

Marination

Chicken Chop, cubed 600.0 g
Rice Flour 50.0 g
Whole Egg 1.0 pc
Knorr Pasti Sedap (All In One Seasoning) 750g 5.0 g

"Kung Pao" Sauce

LP Sauce 10.0 g
Fine Sugar 30.0 g
Light Soy Sauce 10.0 g
Dark Soy Sauce 5.0 g
Chilli Sauce 200.0 g
Oyster sauce 50.0 g
Knorr Chicken Stock 1KG 5.0 g
Knorr Chicken Stock 1KG

20 157 Points

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Per Piece (Pouch) RM19.60

Per Carton (8 x 1 kg) RM156.80

Product added to cart: Knorr Chicken Stock 1KG

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Recommended Retail Price

Serve

Vegetable Oil
Dried Chilli, cut into large slices 30.0 g
Young Ginger, sliced 10.0 g
Spring Onion, cut into sections 20.0 g
Red Onion, cut into wedges 50.0 g
Garlic, chopped 10.0 g

Malay

Main Course

Chicken

Kung Pao Chicken is a stir-fry dish that many enjoy. This recipe is easy to prepare and may not take long.

...

Preparation

Marination
- Mix well all ingredients. Allow it to marinate for a minimum of 2 hours in the fridge.
- Fry till cooked through.
"Kung Pao" Sauce
- Bring to boil all ingredients and set aside.
Serve
- Saute all ingredients till fragrant, add cooked chicken in "Kung Pao" sauce, stir-fry with high heat till well coated.
- Serve.