Kung Po Chicken 宫堡鸡丁

One of my favourite dished is Kung Po Chicken 宫堡鸡丁. I have been practicing for some time and I have yet to master it. I still think some thing is missing. My hubby said I have improved a lot on my latest version. It’s the best so far. What an encouragement!

Ingredients:

• 2 chicken drumstick; deboned and cut into cubes
• 20 dried chilli; soaked and cut into sections
• 1 onion, cut into small pieces
• Oil for frying

Marinade:

• 1 tablespoon Chinese cooking wine
• 1 tablespoon light soy sauce
• 2 tablespoon corn flour

Seasoning:

• 3 tablespoon Black Vinegar
• 2 tablespoon sugar
• 2 tablespoon water
• Corn flour mixture (thickener)

How to do it:

1. Marinade chicken for at least an hour.
2. Dust chicken with corn flour.
3. Deep-fry till they turned golden brown and set aside.
4. Heat oil and fry onions for 1 minute.
5. Add dried chilli and fry till fragrant (about 30 seconds).
6. Add all seasoning except corn flour mixture.
7. When the sauce boils, gradually add in the corn flour mixture till the sauce thickens.
8. Add in the chicken and coat evenly.
9. Dish and serve.

Note:I use ChinKiang Vinegar 镇江香醋. I think this vinegar taste the best for this dish.