 |
Kung Pao Chicken Recipe | |
Chinese Chicken | |
|
Ingredients:
2 whole chicken breasts, boned, skinned, cut into 1/2-inch cubes1/2 teaspoon salt 1 egg white 1 tablespoon cornstarch 2 cups oil for deep-frying 1/2 cup skinless roasted peanuts 10 whole dried red chili peppers 2 scallions, cut into 1/2 inch lengths 2 cloves garlic, minced Sauce: 1 teaspoon chili paste with garlic 2 tablespoons dark soy sauce 1 tablespoon sherry 1 teaspoon red wine vinegar 1 teaspoon vinegar 1 teaspoon sugar 1/4 cup chicken stock 1 teaspoon cornstarch 1 teaspoon sesame seed oil
Directions:
Combine chicken, salt, egg white, and cornstarch. Mix well with hand. Set aside. In a small bowl, blend sauce ingredients. Set aside. Heat oil to 350 degrees in wok. Deep-fry chicken until it separates and is almost cooked. Remove by draining through strainer. Reheat same oil. Deep-fry peanuts in strainer over moderate heat until they are golden brown. Remove by draining through strainer. Reheat 2 tablespoons of oil in wok to smoking hot. Stir-fry red chili peppers until they are dark red. Lower heat. Add scallions and garlic. Stir-fry 30 seconds. Pour in chicken. Stir-fry on high heat 1 minute. Add sauce. Stir-fry until thoroughly heated and glazed. Add peanuts. May be prepared in advance through to step 4. Do not freeze. Serves 4 - 6
| |