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Kung Pao Chicken

creative.chef's picture
  Soy sauce 5 Teaspoon (Divided)
  Dry sherry 5 Teaspoon (Divided)
  Cornstarch 3 1⁄2 Teaspoon (Divided)
  Salt 1⁄4 Teaspoon
  Boneless skinless chicken breast halves 3 , cut into pieces
  Red wine vinegar 1 Tablespoon
  Chicken broth/Water 2 Tablespoon
  Sugar 1 1⁄2 Teaspoon
  Vegetable oil 3 Tablespoon (Divided)
  Salted peanuts 1⁄3 Cup (5.33 tbs)
  Dried hot chili peppers 8 Small
  Minced ginger 1 1⁄2 Teaspoon
  Green onions 2 , cut into 1 1/2 inch pieces

For marinade, combine 2 tea spoons of the soy sauce, 2 teaspoons of the sherry, 2 teaspoons of the cornstarch and the salt in large bowl; mix well.
Add chicken; stir to coat well.
Let stand 30 minutes.
Combine remaining 3 teaspoons soy sauce, 3 teaspoons sherry, the vinegar, chicken broth, sugar and remaining 1 1/2 teaspoons cornstarch ir small bowl; mix well and set aside.
Heat 1 tablespoon of the oil in wok or large skillet over medium heat.
Add peanuts and cook until golden.
Remove and set aside.
Heat remaining 2 tablespoons oil in wok over medium heat.
Add chili peppers and stir-fry until peppers just begin to char, about 1 minute.
Increase heat to high.
Add chicken and stir-fry 2 minutes.
Add ginger; stir-fry until chicken is cooked through, about 1 minute more.
Add onions and peanuts to wok.
Stir cornstarch mixture and add to wok; cook and stir until sauce boils and thickens.

Recipe Summary

Main Dish
Stir Fried

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Kung Pao Chicken Recipe