RESEP AYAM KUNGPAO IMPERIAL KITCHEN TERNYATA GAMPANG BANGET BUATNYA
Resep
Imperial Kitchen-style Kung Pao Chicken
Bahan
SAUS KUNGPAO :
Cara Membuat
- Mari nasi paha ayam dengan maizena, putih telur, kecap asin, minyak wijen dan lada putih, diamkan 15 menit.
- Pan sear dengan api sedang, hingga ayam kuning kecoklatan. Sisihkan
- tumis bawang putih, cabe kering, daun bawang dan jahe hingga harum
- Masukan ayam kungoao yg sudah matang
- Larutkan bahan saus pada bowl, lalu tuang ke ayam yang sedang ditumis
- Tambahkan kacang mede sangrai
- Aduk rata hingga saus mengental dan ayam terbalur sempurna.
- Sajikan kungpao chicken selagi panas
Ingredients
KUNG PAO SAUCE:
Steps
- Marinate the chicken thigh with cornstarch, egg white, light soy sauce, sesame oil, and white pepper, let it rest for 15 minutes.
- Pan-sear over medium heat, until the chicken is golden brown. Set aside
- Sauté the garlic, dried chilies, scallion, and ginger until fragrant
- Add the cooked kung pao chicken
- Dissolve the sauce ingredients in a bowl, then pour onto the sautéing chicken
- Add the toasted cashews
- Stir well until the sauce thickens and the chicken is perfectly coated.
- Serve the kung pao chicken while hot
Cook Mode
RESEP AYAM KUNGPAO IMPERIAL KITCHEN TERNYATA GAMPANG BANGET BUATNYA
Imperial Kitchen-style Kung Pao Chicken
RESEP AYAM KUNGPAO IMPERIAL KITCHEN TERNYATA GAMPANG BANGET BUATNYA
RESEP AYAM KUNGPAO IMPERIAL KITCHEN TERNYATA GAMPANG BANGET BUATNYA
Bahan
SAUS KUNGPAO :
Cara Membuat
- Mari nasi paha ayam dengan maizena, putih telur, kecap asin, minyak wijen dan lada putih, diamkan 15 menit.
- Pan sear dengan api sedang, hingga ayam kuning kecoklatan. Sisihkan
- tumis bawang putih, cabe kering, daun bawang dan jahe hingga harum
- Masukan ayam kungoao yg sudah matang
- Larutkan bahan saus pada bowl, lalu tuang ke ayam yang sedang ditumis
- Tambahkan kacang mede sangrai
- Aduk rata hingga saus mengental dan ayam terbalur sempurna.
- Sajikan kungpao chicken selagi panas
Ingredients
KUNG PAO SAUCE:
Steps
- Marinate the chicken thigh with cornstarch, egg white, light soy sauce, sesame oil, and white pepper, let it rest for 15 minutes.
- Pan-sear over medium heat, until the chicken is golden brown. Set aside
- Sauté the garlic, dried chilies, scallion, and ginger until fragrant
- Add the cooked kung pao chicken
- Dissolve the sauce ingredients in a bowl, then pour onto the sautéing chicken
- Add the toasted cashews
- Stir well until the sauce thickens and the chicken is perfectly coated.
- Serve the kung pao chicken while hot
Cook Notes
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