Prep 10 mins
Cook 35 mins
I know...ANOTHER Kung Pao recipe. However, this is by Wolfgang Puck. Need I say more?
- 1 tablespoon rice wine
- 1 tablespoon peanut oil
- 1 tablespoon soy sauce
- 1⁄2 teaspoon salt
- 1 tablespoon cornstarch
- 8 ounces boneless chicken breasts, thinly sliced
- 3 tablespoons light soy sauce
- 2 tablespoons rice wine
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons peanut oil
- 4 dried red chilies, stems removed and discarded, pods cut in halves
- 1⁄2 inch piece fresh ginger, peeled, thinly sliced, smashed
- 1 garlic clove, smashed
- 1 green onion, white part cut into 1/2 -inch pieces, green part cut into julienne strips
- 1⁄4 cup deep-fried peanuts
- 2 tablespoons cold chicken stock or 2 tablespoons good-quality canned chicken broth, plus
- 1 tablespoon cornstarch, stirred together until the cornstarch dissolves to make a slurry
- 1. In a nonreactive bowl, prepare the Marinade: Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
- 2. In a small bowl, stir together the ingredients for the Sauce. Set aside.
- 3. Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
- 4. Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry and continue stirring until the sauce is glossy and thick enough to coat the chicken. Transfer to a serving plate and garnish with julienned green onions.
Was pretty good. Might add some chili oil next time for more zing.