How to make delicious Kung Pao Chicken (stir-fried chicken with cashews)

"Kung Pao Chicken (Chicken with Cashew Nuts)" is a dish where fragrant pan-fried chicken and crispy cashew nuts are exquisitely intertwined, all enveloped in a sweet and savory sauce. The juiciness of the chicken combined with the texture of the cashew nuts delivers satisfaction with every bite. The unique flavor and perfectly balanced seasoning make it a delicious dish you'll want to eat again and again without getting tired of it. It pairs wonderfully with rice and is a versatile dish that can be enjoyed in home cooking or at a restaurant. Please try making it easily at home.

Gong Bao Ji Ding (Kung Pao Chicken with Cashew Nuts)

This dish is well-known in Japan as stir-fried chicken with cashew nuts. I tried to recreate the taste I remembered from restaurants in the Namri style.

1. Marinate the chicken, cut into easy-to-eat pieces, in 3 parts soy sauce, 3 parts sugar, 2 parts vinegar, 2 parts sake, and sesame oil for 20-30 minutes. Cut the celery and dried chili peppers into large pieces. I dried the chili peppers myself, but the weather hasn't been very good lately, so they ended up semi-dried. Also, I needed cashew nuts, but there wasn't a store nearby that sold them, so I omitted them...

2. Heat cooking oil in a frying pan, fry the chicken, then drain the oil.

3. Heat cooking oil in the frying pan again, sauté the garlic until fragrant, then add the chili peppers and celery and stir-fry, finally adding the chicken.

4. The chicken stir-fry (without cashew nuts) is complete. I added a little oyster sauce, but it made the color too dark.

5. One bite melts in your mouth. The refreshing aroma of celery and the spicy kick of chili peppers are exquisite. One bite melts in your mouth. The refreshing aroma of celery and the spicy kick of chili peppers are exquisite. Next time, I'll make it with cashew nuts!