Kung Pao Chicken


bullet2 Whole chicken breasts, boned, skinned, cut into 1/2 inch cubes
bullet1/2 teaspoon salt
bullet1 egg white
bullet1 Tablespoon cornstarch
bullet1 cup skinless roasted unsalted peanuts (I use Planters peanuts and rinse the salt off)
bullet10 whole dried red chilli peppers (I cut them up)
bullet2 scallions, cut into 1/2-inch length
bullet2 cloves garlic, minced
bullet1 Tablespoon chilli paste with garlic
bullet2 Tablespoons dark soy sauce
bullet1 Tablespoon sherry
bullet1 teaspoon red wine vinegar
bullet1 teaspoon sugar
bullet1/4 cup chicken stock
bullet1 teaspoon cornstarch
bullet1 teaspoon sesame seed oil
  1. Combine chicken, salt, egg white, and cornstarch.  Mix well. Set aside.
  2. In a small bowl combine sauce ingredients. Set aside.
  3. Heat 2 Tablespoons oil to 400 degrees in wok.  Cook chicken until it separates and is almost cooked.  Remove and set aside.
  4. Heat 2 Tablespoons oil to 350 degrees in wok.  Fry peanuts until they are golden brown.  Remove and set aside.
  5. Heat 1 Tablespoons oil to 400 degrees in wok.  Stir-fry red chilli peppers until they are dark red. Lower heat to 275 degrees.  Add scallions and garlic.  Stir-fry 1 minute
  6. Pour in chicken.  Stir-fry at 475 degrees 1 minute.
  7. Add sauce.  Stir-fry until thoroughly heated and glazed.  Add peanuts.

This page was last updated 05/26/2013 08:37 PM