Aha Bujang's Kung Pao Chicken

Name: Aha Bujang's Kung Pao Chicken
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200g chicken breast; 100g onion; 1 large green onion; a handful of cashew nuts; 12 dried chili peppers; 3 tbsp potato starch; a pinch of salt; a pinch of black pepper; a little ginger; 1 tsp doubanjiang (fermented chili bean paste); 1 tsp oyster sauce; 1 tsp soy sauce; 1 tsp chicken stock powder; 1/2 tbsp sugar; 1 tsp minced garlic; 1 tsp chili oil; a little sesame oil; 2 tbsp cooking oil

A Chinese-style chicken dish featuring tender, starch-coated chicken breast and crunchy cashew nuts stir-fried in a spicy-sweet sauce.

20 min Difficulty Normal Meat & mains

Main ingredients

chicken breast onion large green onion cashew nuts dried chili peppers

Ingredients needed

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chicken breast onion large green onion cashew nuts dried chili peppers

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2 servings

Recipe

Cut the chicken breast into large, bite-sized cubes. Thickly slice the onion and large green onion.
In a bowl, combine the chicken breast, salt, black pepper, minced ginger, and 3 tablespoons of potato starch. Massage with your hands to coat the chicken evenly.
In a small bowl, mix together doubanjiang, oyster sauce, soy sauce, chicken stock powder, sugar, minced garlic, chili oil, 6 tablespoons of water, and 1/2 teaspoon of potato starch to make the sauce.
Heat 2 tablespoons of cooking oil in a pan. Add the seasoned chicken breast and pan-fry until golden brown on both sides, as if shallow-frying.
Once the chicken is almost cooked, add the large green onion, onion, dried chili peppers, and cashew nuts. Stir-fry until the vegetables release their aroma.
Pour in the prepared sauce and toss everything together. Once the sauce thickens, drizzle with a little sesame oil and give it a final toss.

Cut the chicken breast, season with salt, pepper, and starch, and prepare the sauce in advance.
Pan-fry the chicken until golden, then add large green onion, onion, cashew nuts, and dried chili peppers and stir-fry.
Pour in the seasoning sauce, stir-fry until thickened, then finish with a drizzle of sesame oil.

Cooking tips

Coating the chicken breast with starch and massaging it firmly helps seal in moisture during cooking, keeping the texture tender.
Cutting the large green onion and onion thickly and stir-frying them preserves their crunchy texture and brings out a subtle, fragrant onion aroma.