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Classic Kung Pao Chicken

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Ingredients
  Boneless skinless chicken breast/Cutlet 1 , uncooked
  Chinese rice wine 1 Tablespoon
  Light soy sauce 1 Tablespoon
  Peanuts 1⁄4 Pound
  Vegetable oil/Peanut oil 7 Tablespoon (For Stir Frying)
  Sugar 1 Tablespoon
  Tapioca starch 1 Teaspoon
  Vinegar 1⁄2 Tablespoon (Chin Kiang Brand)
  Sesame oil 1 Tablespoon
  Dried red peppers 10
  Ginger root 1 Teaspoon, finely chopped
Directions

Cut chicken into 1 inch (2.5 cm) cubes and marinate with wine, tapioca starch, and soy sauce as listed above for 20 to 30 minutes.
Stir fry raw peanuts in 4 Tbs of oil over medium heat until golden brown.
Remove and cool on paper towel.
Combine the ingredients listed above to make the combined seasoning sauce.
Heat 2 Tbs oil in wok.
Drop in diced chicken and stir fry until the color turns white (about 1 1/2 minutes).
Remove and set aside.
Heat 1 Tbs oil in wok.
Stir fry the dried red peppers until they become black; add the chopped ginger and chicken, stirring constantly.
Then add the combined seasoning sauce and mix thoroughly.
Turn off heat, then mix in peanuts.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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