Kimball ‘Kung Pao’ Chicken

Ingredients

• 400g Deboned chicken, cut into 2cm cubes
• 3 tbsp Oil
• 10 Dried chillies, cut into 3cm lengths
• 3 cloves Garlic, bruised
• 2cm Ginger, thinly sliced
• 1 Medium onion, cut into 2cm cubes
• 100g Roasted peanuts
• 2 stalks Spring onion, cut into 4cm lengths

• For marination:
• 1 tbsp Kimball Oyster Flavored Sauce
• 2 tsp Sugar
• ½ tsp Ground white pepper
• 2 tsp Cheong Chan caramel sauce
• 1 tbsp Cornflour

Method

1. Combine chicken pieces with marinade ingredients, mix well and set aside 10 minutes.
2. Heat oil in a wok over medium heat and fry chilli for 2 minutes. Remove and set aside. Fry garlic and ginger in the remaining oil until golden brown. Add onion, fry 2 minutes and stir in marinated chicken.
3. Stir-fry over high heat for 8-10 minutes. Add peanuts, dried chilli and spring onion. Stir-fry another minute. Serve dish hot with rice.