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Kamado Bono Limited 25 inch BBQ grill, black color, side profile view with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ black

5,960.00AED
Kamado Bono Limited 25 inch BBQ grill, red color, side profile with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ red

5,960.00AED
Kamado Bono Grande 23" black

Kamado Bono Grande 23″ black

5,380.00AED
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Guo bao chicken
Poultry

Guo bao chicken

0 - 30 min 1 - 2 h

4

2/3

Print out

Ingredients

  • Chicken breast – 600 g
  • Eggs – 1 pc
  • Water – 4 tablespoons
  • Cornstarch – 150 g
  • Garlic – 4 cloves
  • Ginger – 1 piece
  • Spring onions – 10 g
  • Cashew nuts – 100 g
  • Soy sauce – 5 tablespoons
  • Sugar – 3 tablespoons
  • White wine vinegar – 2 tablespoons
  • For chicken marinade:
  • 1 tbsp soy sauce
  • 1 tsp vinegar (I used balsamic vinegar)
  • 1 tbsp liquid honey (natural or artificial)
  • 2/3 tsp ground ginger

Recipe

  1. Guo bao chicken: Cut the chicken into small pieces and marinate.
  2. Beat an egg with ice-cold water, add 150 g of cornstarch. Add the marinated chicken pieces to the mixture and stir well.
  3. While the chicken is soaking in the batter, prepare the other ingredients. Finely chop the garlic and ginger. Cut the spring onions into thin strips.
  4. Prepare the sauce: mix soy sauce and vinegar into the water, then add sugar.
  5. Prepare the Kamado BONO grill for direct cooking. Light the charcoal using a fire starter, place cast iron grates on top, and wait until the temperature rises to 200°C. Adjust the top and bottom air vents to maintain even heat.
  6. Place a cast iron skillet on the grill, add oil, and heat it until the oil is hot. Then, in batches, add the chicken pieces. Fry the chicken on all sides, but be careful not to overcook. The result should be juicy chicken with a crispy crust. Place the cooked pieces on a paper towel to absorb excess oil. Cook all the chicken in this way.
  7. Once the chicken is done, add garlic, ginger, and nuts to the skillet with oil. Lightly fry and pour in the prepared sauce. Heat until the sauce starts to boil. In a small cup, mix 1 tbsp of cornstarch with 100 ml of water and add to the sauce. Heat until the sauce thickens. Then add the chicken pieces and nuts, stir and heat for a few minutes. Before serving, sprinkle with spring onions.
  8. Enjoy!

RECIPES

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