Spiced Kung Pao Chicken

kellychris's Note:

Many Chinese dishes have historical origins. This is a Szechwan dish named after a high ranking official of the Ching Dynasty. From Madame Wong's Long-Life Chinese Cookbook.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 1.0 dish

• 2 whole chicken breasts , boned, skinned, cut into 1/2 inch cubes
• ½ teaspoon salt
• 1 egg white
• 1 tablespoon cornstarch
• 2 cups oil , for deep frying
• ½ cup skinless roasted peanuts
• 10 whole dried hot chili peppers
• 2 scallions , cut into 1/2 in. lengths
• 2 garlic cloves , minced

SAUCE

• 1 teaspoon chili paste with garlic
• 2 tablespoons dark soy sauce
• 1 tablespoon sherry wine
• 1 teaspoon sugar
• 1 teaspoon red wine vinegar
• ¼ cup chicken stock
• 1 teaspoon cornstarch
• 1 teaspoon sesame seed oil

Directions:

1. Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside.
2. In small bowl, blend sauce ingredients. Set aside.
3. Heat oil to 350 in a wok. Deep fry chicken until it seperates and is almost cooked.
4. Remove by draining through strainer into another pot.
5. Reheat same oil.
6. Deep fry peanutsover moderate heat until golden brown.
7. Remove by draining through strainer.
8. Reheat 2 tbs. oil in wok til smoking hot.
9. Stir-fry red chili peppers til they are dark red.
10. Lower heat.
11. Add scallions and garlic.Stir-fry 30 seconds.
12. Pour in chicken. Stir-fry on high for 1 minute.
13. Add sauce.
14. Stir-fry until heated and glazed thouroughly.
15. Add peanuts.

Reviews

[IngridH]

Yummy! Made as directed except that I used my deep fryer for step 3 instead of a wok. It was spicy, but not taste bud numbingly hot. I'll definitely make this again. Thanks for posting! Made for the Seasoned Sailor and his Sassy Sirens, ZWT6

[parkershouse]

This was very good. Being Diabetic, I miss Chinese take-out. This brought me right back... I had some ginger in the fridge and threw some into the sauce and bang! No need for the peppers. Next time I will add more scallions. Thanks for the recipe....

[Susie D]

I thought this was fairly easy to make. The key is assembling everything ahead & having it lined up and ready to go. I liked the light crust the cornstarch adds when fried and will try implementing this technique in other stir frys. The sauce is the star here. It was nicely spicy (my family said "Smoking hot!" ) and I thought the spark from the sherry & vinegar was well placed. I served with Bergy's Never Fail Perfect Cooked Rice. Thanks kellychris for sharing your recipe!