• 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
  • 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


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

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Submitted 6/13/05.
Source: The net
Submitted By: Krogsy
Kung Pao Chicken