Kung Pao Chicken II (Copycat)
photo by Anonymous
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 1⁄2 lbs chicken meat, cut in bite size pieces
- 1⁄2 teaspoon salt
- 1 egg white
- 1 tablespoon cornstarch
- 4 tablespoons peanut oil, divided
- 1⁄2 cup roasted peanuts, skinless
- 10 whole dried red chili peppers
- 4 green onions, cut into 1/2-inch lengths
- 2 garlic cloves, minced
- 1⁄2 cup water chestnut, diced (optional)
-
SAUCE
- 1 teaspoon chili paste with garlic
- 2 tablespoons soy sauce
- 1 tablespoon sherry wine
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1⁄4 cup chicken broth
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
directions
- Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
- In a small bowl, blend all sauce ingredients. Set aside.
- Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
- Add 2 more tablespoons oil to same wok.
- Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
- Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
- Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
- Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
- Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
- Serve over rice.
Reviews
-
My husband is obsessed with this. For the chicken, I skip everything except the chicken, egg white, corn starch. For the sauce, before I add the ingredients, I put garlic & fresh ginger in the hot pan for 30 seconds. Also, we like sauce so I double the recipe - but don’t double the soy sauce, it’s too much soy flavor. If it’s too soy-heavy, add honey & water.
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I just finished my first try at this. WOW! I skipped the egg white and corn starch and just sautéed chicken breast pieces, bite size. After the sauté I sautéed the peanuts (adding about half more than recommended) and peppers. Then I added one half green pepper and one half orange pepper. Sauce was amazing. I doubled all but the soy sauce. THIS IS AMAZING.
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RECIPE SUBMITTED BY
marisk
honolulu, HI
<p>Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! <br /><br />My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. <br />***** ... Excellent! Tasted great with/without tweaking. <br />**** ... Loved It! Tasted great with/without tweaking. <br />No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. <br />Thank you All for sharing!</p>