Ingredients
- K&N’s Tender Pops - 25-28 pieces
- K&N’s Stok - 1 cube
- Oil - ¼ cup
- Garlic - 1 tbsp; chopped
- Ginger - 1 tbsp; chopped
- Dried red chillies - ½ cup; whole
- Bell pepper - 1 cup; cut in cubes
- Onion - 1 cup; cut in cubes
- Dark soy sauce - 1 tbsp
- Light soy sauce - 1 tbsp
- Oyster sauce - 1 tbsp
- Vinegar - 1 tbsp
- Black pepper powder - 1 tsp
- Water - ½ cup
- Slurry (3 tbsp corn flour dissolved in ½ cup water) - ½ cup
- Peanuts - ¼ cup; roasted
- Green onion - ½ cup; chopped
Method
In a pan, heat oil and add ginger and garlic and cook for a minute.
Add dried red chillies, bell pepper, onion and cook for 1-2 minutes on high heat.
Add dark soy sauce, light soy sauce, oyster sauce, vinegar, black pepper powder and mix well.
Add water, K&N’s Stok cube and cook until it dissolves.
Fry K&N’s Tender pops as per instructions on pack and add to sauce. Toss well.
Add slurry and mix well. Add roasted peanuts, green onions and cook for a minute.
Kung Pao Chicken is ready. Serve with Rice.