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Kung pao chicken

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Ingredients/Components

sugar - 1 tsp
salt - 1/2 tsp
cornstarch - 1 Tbsp
egg white - 1 item
cloves garlic, minced - 2 item
soy sauce - 2 tsp
chicken broth - 1/4 c
rice vinegar - 1 tsp
oil for deep frying - 2 c
sesame oil - 1 tsp
sherry - 1 Tbsp
chili paste with garlic
boneless, skinless chicken breast halves, cut into 1/2-inch cubes - 4 item
skinless roasted peanuts - 1/2 c
whole dried red chili peppers - 10 item
green onions, cut in 1/2-inch lengths - 2 item

How to make kung pao chicken:

Sauce:1 tsp. chili paste (with garlic)2 tsp. soy sauce1 Tbsp. sherry1 tsp. rice vinegar1 tsp. sugar1/4 c. chicken broth1 tsp. cornstarch1 tsp. sesame oil Combine chicken, salt, egg white and cornstarch. Mix well by hand. Set aside.

In a small bowl, blend all sauce ingredients. Set aside. Heat oil to 350° in wok. Deep fry chicken until it separates and is almost cooked. Remove by draining through strainer. Reheat same oil. Deep fry peanuts in strainer until golden brown. Remove by draining through strainer. Discard all but 2 tablespoons remaining in wok. Reheat oil to smoking hot. Stir-fry red chili peppers until they are dark red. Lower heat. Add green onions and garlic. Stir-fry 30 seconds. Add chicken. Stir-fry over high heat 1 minute. Add sauce. Stir-fry until thoroughly heated and chicken is glazed. Add peanuts. Makes 4 to 6 servings.

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:

3.2

Average rating: 3.2, total votes: 5

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