Recipe of the Month

Kung Pao Chicken

Ingredients:

• 1 packet Ching’s Secret Schezwan Sauce Mix
  
• 200 gm chicken, diced
  
• 1 capsicum, diced
  
• 1 onion, diced
  
• ½ cup corn, flour
  
• 6-7 whole cashewnts, fried
  
• 1 egg, beaten
  
• 450 ml (3 cups) water
  
• Oil to deep fry
  
• 1 chopped spring onion for garnishing

Method:

• Mix one beaten egg with diced chicken. Add corn flour and mix well, coating each piece of chicken.
• Deep fry chicken and keep aside
  
• Heat 2 tbsp oil in a wok (kadai/frying pan) on a high flame
  
• Add the vegetables and stir fry for 1 minute
  
• Add water and Ching’s Secret Schezwan Sauce Mix.
  
• Stir and bring to boil. Simmer for 2 minutes.
  
• Add fried chicken and cashew nuts, mix and simmer for 1 more minute or till the sauce is thick
  
• Garnish with spring onion and serve hot