Kung Pao Chicken

Submitted by Flabbycat

"This is about as good as what you get in a Chinese restaurant, possibly better."

 

• Ready In: 45mins
• Ingredients: 20
• Serves: 4

ingredients

• Sauce ingredients

• 29.58 ml soy sauce
• 14.79 ml stir-fry sauce (i.e. Soy Vey)
• 4.92 ml chili paste (*preferably with garlic)
• 0.25 ml salt
• 0.25 ml pepper
• 0.19-0.32 ml sesame oil
• 14.79 ml sherry wine
• 4.92 ml rice wine vinegar
• 1.23 ml grated fresh ginger
• 14.79 ml sugar
• 14.79 ml water
• 1 garlic clove, crushed

• Other ingredients

• peanut oil or canola oil
• 118.29 ml roasted peanuts
• 10 dried red chili peppers
• 1 large garlic clove, smashed
• 354.88 ml diced chicken (thigh meat - 4 thighs should be enough)
• 354.88 ml diced carrots
• 354.88 ml diced celery
• 14.79 ml cornstarch, slurry made with

directions

1. Marinate chicken in a small amount of soy, sherry, ginger, sesame oil, s/p.
2. Combine sauce ingredients.
3. Stir-fry peanuts; remove.
4. Stir-fry dried chili peppers; remove.
5. Stir-fry smashed garlic until browned; remove.
6. Stir-fry chicken; add 1 TBS of sauce mixture, stir-fry a few more seconds and remove.
7. Stir-fry carrots and celery for 2 minutes; add 1 TBS of sauce mixture, cover and cook for 1 minute.
8. Remove cover and return chicken, peanuts, and dried red chili peppers to wok. Add remaining sauce mixture and combine all ingredients.
9. Thicken sauce with cornstarch slurry so that all ingredients are well coated (there should be very little sauce remaining in bottom of wok).
10. Serve immediately.