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.


