Kung Pao Chicken

Crispy outside, tender inside! Kung Pao Chicken that's a rice killer! Ingredients Chicken breast 400g, Cornstarch 15g, Garlic 6 cloves, Green onion 30g, Fresh chili 2, Dried chili 3-5, Thai basil 1 large handful, Roasted cashews 30g Seasoning: Soy sauce 45ml, Sugar (brown sugar preferred) 10g Quick Cooking in 6 Steps 1. Fry Chicken: Cut chicken breast into cubes, coat with cornstarch, and deep-fry until golden and crispy. Drain and set aside. 2. Sauté Aromatics: In the same pan with remaining oil, sauté garlic slices, green onion segments, and fresh chili over medium-low heat until fragrant. 3. Make Caramel Sauce: Add soy sauce and brown sugar, simmer over low heat until bubbly and a thick caramel color forms. 4. Combine Over High Heat: Return the fried chicken to the pan, add dried chilies and Thai basil. Turn heat to high and stir-fry rapidly for 38 seconds to coat. 5. Add Cashews: Stir in roasted cashews just before turning off the heat to maintain crispiness. 6. Serve Deliciously: Glossy red, crispy outside, tender inside – a perfect dish to go with rice! 【 Cooking Notes 】 Coating chicken with cornstarch and frying locks in moisture, preventing dryness. Stir-frying over high heat for 38 seconds at the end perfectly coats the chicken; overcooking can cause Thai basil to darken. Adding cashews before serving preserves their ultimate crunch!