Recipe by marisk
I'm hoping this is as good as the Kung Pao Shrimp I had at PF Chang's! There's been a lot of comments about this being salty. You might want to omit the salt and use low salt ingredients.
Top Review by brthurr
This is a really good version of Kung Pao, PF Chang's or otherwise. Next time, I'm going to try to go a little more authentic, with celery, carrots, water chestnuts, etc. Served it with brown rice. I didn't think it was that salty, either. Try this one out!
- 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)
- 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 See How It's Made
- 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.