Burning flame on the taste buds: Kung Po Chicken with Maggie Mee

Something Asian, finally! Though living in a scorching hot country all year long with seasonal rain, I'm loving more of Western food when I'm into cooking, all because it's simple. I am so used to the non-stick pan than when it comes to using the wok, I have to surrender. It's just need much more of practising but I really hate it when my food starts to stick to the wok and I don't usually put much oil into any dish I cooked. That's why cooking Asian food especially Chinese food is a no no to me. Guess what, at first I 'was using' the wok to stir fry the chicken and I got so fared up with it so I left the wok aside to settle my dish with a pan istead (typical me) However, the hot and spicy maggie mee turns out really great for my mum, but for my brother and I the spiciness level has be slightly lower.

The original recipe calls for spaghetti as a fusion of both cusine. I will prefer maggie mee/instant noodle.

Kung Po Chicken Pasta ( reference: Min's Blog )

• Spaghetti 4 servings (I used four servings of maggie mee/ instant noodle)
• Chicken sliced into cubes 150g
• Cabbage cut into small pieces
• Garlic, chopped
• Ginger, sliced into pieces
• Dried chilli, 5, soak in hot water and cut into pieces ( I will use lesser of this )

Marinade:

• 1/2 tsp cornflour
• 1Tbsp soya sauce
• 1/2tsp sesame oil
• 1/2tsp rice wine

Sauce:

• 1 1/2 Tbsp oyster sauce
• 1 Tbsp dark caramel sauce
• 1 1/2 Tbsp soy sauce
• 1tsp sesame oil
• 2 1/2 Tbsp vinegar
• 1tsp honey
• 2 tsp sugar
• 1 Tbsp rice wine
• 2/3 cup water
• 1 tsp cornflour ( thicken with 1 Tbsp of water) 

1. Cook the spaghetti according to the package instruction. 
2. Marinade the chicken for 30 minutes. Heat about 2 Tbsp of oil in a wok, stir fry the chicken till 70% cooked and remove from wok.
3. Heat another 2 Tbsp of oil, fry the garlic and ginger for a minute, add in dried chilli pieces. Fry for another minute then add in cabbage and chicken.
4. Stir fry a bit, add in the seasoning. 
5. Add in the thickened cornflour and let simmer for about 1 minute.
6. Add in the prepared spaghetti into the sauce and stir the noodles till evenly coated.