Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, kung po chicken fillet with cashew nuts. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Kung Po Chicken Fillet with Cashew Nuts is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Kung Po Chicken Fillet with Cashew Nuts is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have kung po chicken fillet with cashew nuts using 28 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Kung Po Chicken Fillet with Cashew Nuts:

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

Steps to make Kung Po Chicken Fillet with Cashew Nuts:

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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