Kung Pao Chicken


Kung Pao Chicken

Chinese style chicken side dish with little spicy goes with chapati and parota.

•1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinsed and drained
•1 teaspoon cooking wine
•2-1/2 tablespoons soy sauce
•1/3 cup water
•2-1/2 tablespoons vegetable oil, divided use
•12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)
•1/4 cup diced green onion, white part only, in 1/2-inch pieces
•1 teaspoon ground ginger
•1 teaspoon ground garlic
•1 teaspoon crushed red chili pepper
•1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
•1 teaspoon sesame oil
•2 ounces dry roasted peanuts
•» Marinade:•1/4 cup water
•1/2 teaspoon salt
•1/2 egg
•1/4 cup cornstarch
•2 tablespoons vegetable oil

1.Combine marinade ingredients.
2.Add chicken; refrigerate at least 1 hour.
3.Combine wine, soy sauce and water; set aside.
4.Heat wok on high heat 10 seconds.
5.Add 2 tablespoons oil and heat well.
6.Remove chicken from marinade and add to wok.
7.Stir-fry quickly, 60 seconds.
8.Remove chicken; drain well.
9.Add chili peppers.
10.Stir-fry until they darken.
11.If wok becomes too dry, add 1/2 tablespoon vegetable oil.
12.Add green onions, ginger, garlic and crushed red chili pepper.
13.Stir-fry 5 seconds.
14.Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken.
15.Add sesame oil and peanuts.
16.Stir and fold until ingredients are thoroughly mixed. Serves 3.

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