Name: Chicken Kung Pao
Yield: 5
Ingredients: 10.0g Knorr Bumbu Rasa Ayam (No MSG) 1kg; 500.0g Chicken Fillets, diced; 8.0g Tapioca Flour; 1000.0ml Cooking Oil; 150.0ml Water; 8.0g Dark Soy Sauce; 40.0g Soy Sauce; 40.0g Tomato Sauce; 85.0ml Bango Kecap Manis 1.52kg; 20.0ml Cooking Oil; 80.0ml Knorr Oyster Sauce 1kg; 100.0g Onions, diced; 30.0g Garlic, chopped; 5.0pc Ginger; 12.0ml Dried Chilies, diced; 4.0g Cayenne Pepper; 60.0g Cashew Nuts; 50.0g Spring Onion cut 2 cm long; 20.0g Maizena; 100.0g Water; 8.0ml Sesame Oil; 0.0g Addition: Salt, sugar, Knorr Chicken Powder; 0.0g Knorr Chicken Powder Refill 1kg

The unique Kung Pao sauce is made of soy sauce, oyster sauce, sugar, and sesame oil. Kecap Bango can replace the sugar and soy sauce in the mix. The black caramel also gives a shiny look, presenting an alluring luxury.

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Preparation

Frying the Chicken
- Prepare chicken fillet that has been cut and seasoned with Knorr Chicken Powder.
- Store for at least 2 hours so the seasoning soak.
- Sow with tapioca flour, then fry with hot oil.
Making the Kung Pao Sauce
- Mix well all ingredients.
Cooking the Chicken Kung Pao
- Saute onion and garlic until fragrant.
- Add dried chili and cayenne pepper.
- Pour Kung Pao Sauce and add the fried chicken meat.
- Add the Maizena which has been mixed with water.
- Check the flavor and then add the cashews and spring onions.

Chicken Kung Pao

Ingredients

Chicken Kung Pao

Frying the Chicken

Making the Kung Pao Sauce

Cooking the Chicken Kung Pao

Frying the Chicken

Making the Kung Pao Sauce

Cooking the Chicken Kung Pao

Preparation

Frying the Chicken

Making the Kung Pao Sauce

Cooking the Chicken Kung Pao

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