Chicken Kungpao

I got this recipe from Madam Goh, my dear friend who influences me into cooking. At that moment, she made it with fish fillets, so she called it Fish Kungpao. But the fillets here are interchangeable, so you can use fish or chicken. Here is the recipe:

Ingredients:

• fish / chicken, without bones
• 1 carrot, slice it
• 1 onion, cut it to 8 pieces
• 2 cloves of garlic, chopped coarsely
• ginger, chopped coarsely
• dried chilli, cut it to pieces
• soy sauce (salty one)
• dark soy sauce (since I don't have it, I replace it with sweet soy sauce, just a lil' bit, for the dark effect)

How-to:
First, work on the protein (fish/chicken)

• cut fish fillets to mouth-bite size
• marinate fish fillets with garlic powder, salt, sugar, pepper (around 10-15 min) 
• cover fish fillet with corn flour (or tapioka flour)
• put those fish fillet aside and wait for a while. 
• fry fish fillet to golden colour n keep aside

Then, work on the sauce

• fried garlic , ginger, dried chili until fragrant. 
• fry carrot , onion.
• put in soy sauce, dark sauce , water
• once boil, put sugar and salt (up to your taste)
• mix one spoon of corn flour with around 2spoon of water , put in the mixture (make sure the sauce is not too watery)
• put in the fried fish fillet. Ready to serve once all fish fillet is covered with the sauce. **

** You can also put in some fried cashewnut /peanut after mixing the fillets with sauce