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Szechuan Chicken (Kang Pao Chicken)

Gadget.Cook's picture
Ingredients
  Egg white 1
  Cornstarch 1 Tablespoon
  Vegetable oil 2 Tablespoon
  Unsalted peanuts/Unsalted cashew nuts 1 Cup (16 tbs)
  Scallions 2 , sliced
  Dry sherry 2 Tablespoon
  Hoisin sauce 2 Tablespoon
  Black bean sauce 4 Tablespoon
  Chili paste 1⁄2 Teaspoon
  Vinegar 1 Tablespoon
  Sugar 1 Teaspoon
Directions

Combine the cubed chicken with the egg white and cornstarch.
Refrigerate for 1/2 hour.
Heat oil in the wok and stirfry the chicken 3 to 4 minutes, until done.
Add nuts, scallions, and remaining ingredients.
Heat thoroughly and serve at once with rice.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Servings: 
4

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