Chicken Kung Pao
For the recipe of my version of Chicken Kung Pao, please go to my blog Kok Robin
I've tried so many times to make it resemble my memories of the chicken Kung Pao in Beijing. I must have eaten it hundreds of times at the "lunchrestaurant" around the corner of our office. And somehow, I think this is close enough. Except for the cashews of course, hihi. Those should be peanuts, but I just prefer cashews.
So many recipes use dark soy, but I'm sure the dish was always bright and red, which it won't be when you use dark soy. I also remember it to have this sweet touch, not being too spicy. So that's why I decided to substitute the 2 T chilisauce with 1 T chilisauce and 2 T ketchup! Hihi, I think it works!