I love kung pao chicken’s salty flavor. Oyster sauce will bust out it flavors in your mouth.

Enjoy it with your family, with your secret ingredient LOVE.

• 

• 

• 

Oyster sauce       2 tablespoon

Soya sauce           2 tablespoon

Hot chilli paste    1 teaspoon

Black pepper       1 teaspoon

Sugar                    1 teaspoon

Corn flour            for thickening

Onion                    1 medium (cubes)

Carrots                  1 medium (slices)

Capsicum              1 medium (cubes)

Chicken  cube       1

Garlic                     2 medium (crushed)

Botton red chillies   4 to 5

Peanuts                     ¼ cup

Chicken                    250 grams (cubes)

Egg                            1

All purpose flour      for coating

Salt                             ¼ teaspoon

Pepper                      ¼ teaspoon

In chicken, add all purpose flour, egg salt and pepper.

Deep fry each chicken pieces till golden.

In a pan sauté garlic, peanuts, button red chilies.

Add little water, chicken cube, oyster sauce, soya sauce, chili paste, sugar and black pepper.

When sauce stars to boil add, vegetables and chicken.

Add more water according to the gravy needed.

Add cornstarch solution till desired consistency occurs.

Serve fresh and hot.

Compliment it with garlic rice.