Kung Pao Chicken Recipe

  Chinese Chicken

2 whole chicken breasts, boned, skinned, cut into 1/2-inch cubes
1/2 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

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

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

Kung Pao Chicken

Copyright © 2007 Epicurean.com
All rights reserved