Kung Po Chicken Fillet with Cashew Nuts

Kung Po in Cantonese is black sauce with dried chilli.It is a common sauce used to cook chicken,pork or fish fillet.It has a umami taste of light sweetness, aroma of onions and a hint of spiciness from the dried chillis. Cashew nuts are added to the dish,somehow the nuts mixed with the sauce really a perfect match.


  1. Chicken fillet
  2. Batter Ingredients
  3. 4 tbsp plain flour
  4. 2 tbsp corn flour
  5. 1 egg
  6. 1 tbsp soy sauce
  7. 1/2 tsp white pepper
  8. 1 tbsp Shaoxing wine
  9. Sauce Ingredients
  10. 1 tbsp soy sauce
  11. 1 tbsp oyster sauce
  12. 1 tbsp dark soy sauce
  13. 1 tbsp tomato ketchup
  14. 1 tsp stock powder
  15. 2 tsp sugar
  16. corn starch solution
  17. 1/2 cup water
  18. Stir fry ingredients
  19. 1 big onion cut slices
  20. 2 stalk spring onion
  21. 4 slices young ginger
  22. 6 pcs dried chillies
  23. 1 tbsp Shaoxing wine
  24. Garnish
  25. Cashew nuts
  26. Coriander
  27. Spring onion chopped


  1. Marinate chicken fillet with soy sauce and Shaoxing wine for 1 hour.

  2. Mix batter flour with egg. Deep fry fillet in hot oil till golden brown and set aside.

  3. Heat up 1 tbsp oil in wok and fry ginger till fragrant. Add onions, spring onion, dried chilli and continue to stir fry for 1 minute. Add Shaoxing wine. Then add mixed sauce and let it boil. Add corn starch solution to thicken sauce. Put back chicken fillet and let the sauce coat the meat.

  4. Place on plate and garnish with cashew nuts, spring onion and coriander. Serve.

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