Kung Po Chicken has been a family favourite at chinese restaurants, but decided to "indian-ize" it a little tonight and loved the highly fragrant results!
Tweaked Kung Po Chicken
Chicken - diced into bite sized pieces
5 Dried Chilli
1 onion - sliced
Ginger - sliced
3 cloves garlic - quartered
Handful of cashew nuts
1 tablespoon honey
1 1/2 tablespoon dark soy sauce
Light soy sauce
2 tablespoons corn flour
1 cinnamon stick
1 star anise
Oil to fry
1. In a bowl, marinate diced chicken with light soy sauce (depending how much chicken you have) and corn flour
2. Heat oil in a wok and fry the onions, garlic, curry leaves, dried chilli, cinnamon and star anise till golden brown and aromatic. Remove from oil and place in a bowl.
3. Add in chicken mix and fry in the seasoned oil till cooked.
4. Drizzle in dark soy sauce and honey. Return onions mixture to wok. Add cashew nuts. Mix everything well to coat over chicken. Taste and add salt/light soy sauce if necessary.
5. Best served hot.