Classic Kung Pao Chicken
|Boneless skinless chicken breast/Cutlet||1 , uncooked|
|Chinese rice wine||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Vegetable oil/Peanut oil||7 Tablespoon (For Stir Frying)|
|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|
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.