Kung Pao Chicken

startnover's Note:

Very yummy, and you can control the heat. The two red hot peppers it calls for just gives it a little kick--not to hot for even my 5 yr old.

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 lb boneless skinless chicken breast, cubed
• 1 egg
• 3 tablespoons cornstarch
• 2 teaspoons cornstarch
• 1 teaspoon salt
• 2 cups vegetable oil (for frying)
• 3 tablespoons rice vinegar
• 2 teaspoons sugar
• 1/2 cup dry roasted peanuts
• 1 red bell pepper, chopped into cubes
• 3 -4 chopped scallions
• 1 tablespoon minced fresh gingerroot
• 2 large garlic cloves, minced
• 2 dried hot red chili peppers
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame oil
• rice, to serve it with

Directions:

1. Toss cubed chicken w/ 3T cornstarch, egg, and 1/2 t salt. Let rest for 30 minutes.
2. In a wok heat oil and fry chicken till brown (do it w/ pretty hot oil because the longer it takes to cook the tougher the chicken.
3. Drain chicken on paper towels and remove oil from pan.
4. In a bowl put 1 t sesame oil, vinegar, 3 T water, 1/2 t salt, 2 t cornstarch, soy sauce, and whisk for 30 seconds.
5. Add garlic, ginger, bell peppers, and scallions for 30 seconds more.
6. Add hot peppers and whisk 10 seconds.
7. Add sauce to wok and stir till thickens and starts to clear.
8. Add chicken and cook for 3 minutes, add peanuts, mix well and drizzle w/sesame oil.

Reviews

[Pokey in San Antonio, TX]

Kung Pao is my favorite chicken dish when I go out to eat. This was as good as any I've ever had in any restaurant. I kicked it up a little by adding more dried chilies because I like it hot. Now I'll make it at home. Thanks for posting.

[Kittencalskitchen]

Made this for brunch, it is simply wonderful! I adjusted all ingredients to make 5 chicken breasts, otherwise pretty much made as directed only I used cashews in place of peanuts. This is delicious, I look forward to making this again soon! thanks homegirl!...Kitten:)

[JustJanS]

We really loved this for our dinner tonight. It's the first Kung Pao Chicken I have ever tasted, and I'm hooked. I made this for Pick a Chef 2005 and think it was a wonderful choice. Our chicken breasts cooked up really moist and tender in the egg/cornflour batter. My only tiny critisism was the quite long list of ingredients and the method didn't quite match up and I found myself having to check and re-check to see if I was adding the right thing at the right time. I like my ingredients to match the order of work ;-)