Kong Po Chicken
45 minutes
5 Servings
Dried chillies and other condiments in Kong Po Chicken make it tastes mild spicy and appetising.
Nutrition Value in 1 Serving
Calories
184.0 kcal
Carbohydrate
52.0 g
Protein
23.0 g
Fat
77.0 g
Sodium
286.0 mg
| 500 g | Chicken - cut into bite-sized |
| Enough | Cooking oil |
| 2 pieces | Dry chilies - cut in an inch length and seeded |
| 1 thumb size | Minced garlic |
| ½ | Large onion - cut into wedges |
| Adjustable | Water |
| 5 stalk | Spring onion - clean & cut into an inch length |
Ingredient A: marinate
| ½ tsp | Pepper powder |
| 1 tsp | Sesame oil |
| A pich | Salt |
| 1 nos | Egg |
| ½ tbsp | Corn flour |
Ingredient B: seasoning
| 1 tsp | Sugar |
| ½ tsp | Sesame oil |
| 1/8 tsp | Pepper powder |
| 1 tsp | Oyster sauce |
| ¾ tsp | AJI-NO-MOTO® |
| ½ tsp | Sour plum sauce |
| ½ tsp | Dark soy sauce |
| 1 tsp | Tomato sauce |
| 1 tsp | LP sauce |
- Marinate the chicken with ingredient (A) about 30 minutes.
- Heat oil in wok, deep-fry the marinated chicken, set aside.
- Heat some oil in another wok, sauté dry chilies and garlic.
- Add in large onions, water and seasoning (B), then continue to stir-fry.
- Add in the chicken and spring onion, mix well.
- Dish out and serve hot.
With the application of AJI-NO-MOTO®, it is able to reduce about 15% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
