Kung Pao Chicken
|Chicken breast halves||2 , skinned, boned and cubed|
|Egg white||1 , beaten|
|Black bean sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Hoisin sauce||1 Tablespoon|
|Rice vinegar||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Unsalted peanuts||1⁄2 Cup (8 tbs)|
|Dried red chilies/1 teaspoon dried red pepper flakes,||2|
|Green onion||2 Tablespoon, sliced|
Combine chicken, pork, vinegar, soy sauce, Sherry and chili powder or red pepper in bowl and marinate 1 hour.
Place cornstarch in shallow bowl.
Combine green onions and chili in another bowl.
Mix salt, pepper and sugar in separate bowl and set aside.
Heat oil in wok or large skillet to 375°F.
Drain meat mixture and toss in cornstarch.
Add to wok in small batches, separating shreds with fork.
Cook until crisp.
Transfer to paper towels to drain.
Pour off all but 3 tablespoons oil from wok.
Heat remaining oil until hot.
Add green onions and chili and stir-fry for 30 seconds.
Add salt, pepper and sugar, stir-frying for 10 seconds.
Add peas and meat and stir-fry just until heated through.