There is a Chinese dish called kung pow chicken, it is cooked the same way. In that dish sesame oil, roasted peanuts & green onions are used, but I have used vegetable oil because sesame oil is not available in the local shops, peanuts my kids does not like nuts in their foods and green onions I don't have on hand at the moment so I have used the normal onion. With this slight ingredient change still this dish is so yummy, each day I have to drag myself away from the dinner table cause after finishing 2roshi I will start munching the yummy chicken pieces one by one, this dish is a must each day now on our breakfast dinner table.
800grms boneless chicken (cut in to bite size pieces)
4tbs corn flour
1/2cup vegetable oil
2big onions (cut in to bite size pieces)
3garlic bulbs (chopped)
11/2inch ginger (chopped)
2tbs red pepper flakes (hikimirus muguraalaafa)
3tbs soy sauce
Pinch of salt
Combine chicken and cornstarch in a small bowl and toss to coat. Heat oil in a wok over medium heat, add chicken and stir fry until no longer pink inside. Remove chicken from wok. Add all Ingredients in B, stir fry until onions are soft.
Now add all the ingredients in C, mix well. Add the stir fried chicken pieces and toss to coat the sauce well. Serve hot with Roshi or rice ……………….enjoy!