Kung Pao Chicken
- 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
Combine soy sauce, corn starch, AJI-NO-MOTO® with chicken pieces.
Fry chicken with cooking oil for 5 minutes and set aside.
Fry spring onion, dried chili with cooking oil. And add minced ginger, garlic and red apsicum.
Add chicken pieces and roasted cashew nut.
In a bowl, pour in soy sauce, worcestershire sauce, sesame oil and mix well.
Pour in pre-mix sauce.
Season with AJI-NO-MOTO® and cook for another 3 minutes.
Garnish with coriander.
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