Kung Pao Chicken
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Marinade
- 14.79 ml soy sauce
- 14.79 ml dry sherry or 14.79 ml shaoxing rice wine
- 14.79 ml cornstarch
- 4.92 ml vegetable oil
- 340.19 g boneless skinless chicken breasts, cut into 1-inch chunks
-
Sauce
- 14.79 ml soy sauce
- 14.79 ml dry sherry or 14.79 ml shaoxing rice wine
- 14.79 ml red wine vinegar or 14.79 ml dark chinese-style vinegar
- 14.79 ml sugar
- 4.92 ml cornstarch
- 4.92 ml salt, to taste
-
Remaining
- 29.58 ml vegetable oil
- 5-10 small dried hot red chilies
- 4.92 ml finely ground szechwan pepper (optional)
- 14.79 ml chopped garlic
- 14.79 ml chopped fresh gingerroot
- 3312.26 ml chopped green onions
- 177.44 ml dry roasted salted peanut
- 4.92 ml sesame oil
directions
- Marinade--in a bowl combine soy sauce, sherry, cornstarch and oil; stir well into a smooth sauce.
- Add chicken, stirring to coat evenly.
- Set aside at room temperature for 30 minutes or cover and refrigerate for up to 1 day.
- Sauce--in a small bowl, combine soy sauce, sherry, vinegar, sugar, cornstarch and salt; stir well into a smooth sauce; set aside.
- Heat a wok or a large deep skillet over high heat.
- Add vegetable oil and swirl to coat the pan.
- Add chilies and peppercorns, if using, and toss well.
- Add chicken mixture and spread into a single layer.
- Cook, undisturbed, until edges turn white, about 1 minute.
- Toss well; add garlic, ginger and green onions.
- Cook, tossing occasionally, until chicken has changed color, 1-2 minutes.
- Stir sauce and add to pan.
- Cook, tossing often, until sauce thickens and coats everything and chicken is cooked through, about 1 minute more.
- Add peanuts and sesame oil and toss once more.
- Transfer to a serving plate; serve hot or warm.
- May serve with hot cooked rice.
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