1 x Marion’s Kitchen Kung Pao, which includes:
GENERAL TSO SAUCE
400g (about 1 lb) chicken, cut into roughly 1” cubes
4 tbsp vegetable oil
1 red capsicum (red pepper), seeded and diced
¼ cup thinly sliced spring onions (scallions)
Pour the SEASONED CORNSTARCH into a large bowl. Toss the chicken in the cornstarch and shake off excess. In a skillet or wok, heat 3 tbsp oil on medium-high heat. Stir-fry the chicken in 2 batches for about 3 minutes or until golden and just cooked (add a little more oil for the 2nd batch if necessary). Drain on paper towels and set aside for step 4..
Open up the BABY CORN pouch and drain away the liquid. Rinse the baby corn pieces and set aside until step 3.
Heat 1 tbsp oil in a clean skillet or wok over medium-high heat. Add DRIED CHILIES, red pepper and baby corn and stir-fry for about a minute.
Now add your cooked chicken and that tasty GENERAL TSO SAUCE. Stir-fry until everything is evenly coated with the sauce. Remove from heat and toss through the sliced scallions. Time to dig in! Enjoy!
- Spice up your General Tso by chopping up the dried chilies before adding them. You can also use whole shrimp, pork or tofu instead of chicken.