Kung Pao Chicken Bites


    Chicken Breast, skinless, boneless

    1500 g

    Corn Flour

    80 g

    Salt, fine

    3 g

    Oil, olive, extra virgin

    40 ml

    Garlic, fresh, crushed

    20 g

    Peppers, green, sliced

    300 g

    Leek, sliced

    180 g

    Onions, sliced

    150 g

    Soy sauce

    200 ml

    Vinegar, rice wine

    100 ml

    Maggi Chilli Sauce

    60 ml

    Maggi Sweet Chilli Sauce

    40 ml

    Cashew Nuts, toasted

    150 g


    1. Slice the chicken breast into bite-size pieces.
    2. In a bowl mix the corn flour with the pepper and salt.
    3. Dredge the chicken pieces in the corn flour mixture.
    4. Heat the oil to a high heat and fry the dredged chicken until golden brown and cooked through.
    5. Remove with a slotted spoon and place on paper towel to drain.
    6. Lower the heat and in the same oil fry the garlic for 2-3 minutes.
    7. Add the peppers, leeks and onions and fry for another 5 minutes.
    8. In a small pot combine the soy sauce, vinegar, Maggi Chilli Sauce and Maggi Sweet Chilli Sauce.
    9. Simmer over a low heat until slightly thickened.
    10. Add the cooked chicken to the vegetable in the pan and stir well.
    11. Add the sauce and cashew nuts and stir to coat.
    12. Serve immediately.