Kung Pao Chicken

Ingredients

  • 3/4 pound (350g) chicken breast
  • 2 spring onions
  • 10 dried chili
  • 1 1/2 ounces (50g) roasted cashew nut
  • 1 red capsicum
  • 4 tbsps cooking oil
  • 1 tbsp ginger, minced
  • 2 cloves garlic

For umami sauce

  • 3 tbsps soy sauce
  • 1 tbsp worcestershire sauce
  • 1/2 tbsp sesame oil
  • 4 tbsps corn starch
  • 2 tbsps AJI-NO-MOTO® or Ac'cent (MSG)
  • Coriander for garnish

Directions

  1. Combine soy sauce, corn starch, AJI-NO-MOTO® with chicken pieces.

  2. Fry chicken with cooking oil for 5 minutes and set aside.

  3. Fry spring onion, dried chili with cooking oil. And add minced ginger, garlic and red apsicum.

  4. Add chicken pieces and roasted cashew nut.

  5. In a bowl, pour in soy sauce, worcestershire sauce, sesame oil and mix well.

  6. Pour in pre-mix sauce.

  7. Season with AJI-NO-MOTO® and cook for another 3 minutes.

  8. Garnish with coriander.

Umami comes from...

Chicken

Inosinate: 150-230mg/100g

©Umami Information Center

You might also like