Kung Pao Chicken
- Ready In:
- 20mins
- Ingredients:
- 21
- Yields:
-
1 depends on how many dishes are served
- Serves:
- 2-3
ingredients
- 226.79 g chicken breast, diced
- 2-3 dried chilies
- cornstarch, mixed with a little cornstarch (binder)
- 118.29 ml peanuts (dry roasted or fried)
- 0.19 ml sesame oil
-
Marinade
- 2.46 ml salt
- 1 egg white
- 9.85 ml cornstarch
- 4.92 ml dry sherry
- 0.19 ml vegetable oil
-
Seasonings
- 1-3 clove minced garlic
- 2 scallions, finely chopped
- 2.46 ml minced fresh gingerroot (optional)
-
Vegetables
- 1 green bell pepper, sliced
- 59.14 ml sliced bamboo shoot (, or thinly sliced carrot)
-
Sauce
- 4.92 ml sugar
- 4.92-14.78 ml hot sauce (Chinese chilie paste with garlic works well. If you use it you may want to cut back on the minced ga)
- 9.85 ml dark soy sauce
- 4.92 ml dry sherry
- 4.92 ml vinegar (I use Chinese red vinegar but white, cider or Asian rice, unseasoned vinegar are also OK.)
- 59.14 ml chicken stock
directions
- Have a heat proof bowl handy.
- Line it with a heat proof colander or sieve.
- You will cook the chicken in what seems a lot of oil but it gets poured into the sieve allowing any excess to drain off while you finish the dish.
- The fire should be on high for the whole cooking process.
- Heat a wok to smoking and pour in enough oil to cover the chicken.
- When the oil is hot, carefully add the chicken.
- Stir until just cooked.
- This shouldn't take more than a minute or so.
- Carefully pour the contents of the wok into the sieve-lined bowl.
- Reheat the wok and pour in 2- 3 T of the oil.
- Add the dried chilies and stir them until they're charred.
- (Warning: make sure you have your exhaust fan turned on high since the chilies throw off some nasty fumes)!
- Stir in the seasonings; when they start to smell strong (about 10- 20 seconds) add the vegetables.
- Stir fry until they are cooked but still crispy (a minute or two).
- Give the sauce a good stir and pour into the wok.
- Stir until it begins to bubble.
- Return the chicken and keep stirring to heat through.
- Thicken by stirring a little of the binder into the sauce.
- (Note: add only a little of the binder at a time to avoid making the sauce gummy).
- Stir in a few drops of sesame oil.
- Sprinkle the peanuts on top.
- Serve immediately on a heated platter.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a very, very good recipe. The flavor is wonderful I served it with long grain rice cooked in chicken broth and stir fried veggies, bean sprouts, mushrooms, carrot, snow peas, broccoli. onion & cauliflower just excellent . This will be a regular. I like the way you laid out the recipe with Marinade, Seasonings etc. I got each ready and in a small bowl ready to use. You did not say to put the chicken in the marinade prior to cooking it but where else would you use it? I did this and it worked. Also I used crushed dried peppers and shallot in stead of green onion and I used the ginger. Thankyou, Bergy
RECIPE SUBMITTED BY
tgobbi
United States
Retired, former teacher of Chinese cooking, caterer of Chinese banquets and restaurateur.