Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon rice wine; 1 tablespoon peanut oil; 1 tablespoon soy sauce; 1/2 teaspoon salt; 1 tablespoon cornstarch; 8 ounces boneless chicken breasts, thinly sliced; 3 tablespoons light soy sauce; 2 tablespoons rice wine; 3 tablespoons rice vinegar; 2 tablespoons sugar; 2 tablespoons hoisin sauce; 2 tablespoons peanut oil; 4 dried red chilies, stems removed and discarded, pods cut in halves; 1/2 inch piece fresh ginger, peeled, thinly sliced, smashed; 1 garlic clove, smashed; 1 green onion, white part cut into 1/2 -inch pieces, green part cut into julienne strips; 1/4 cup deep-fried peanuts; 2 tablespoons cold chicken stock or 2 tablespoons good-quality canned chicken broth, plus; 1 tablespoon cornstarch, stirred together until the cornstarch dissolves to make a slurry

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Recipe by Valerie in Florida

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I know...ANOTHER Kung Pao recipe. However, this is by Wolfgang Puck. Need I say more?

Ready In:: 45mins
Serves:
Units:

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ingredients

Marinade
1 tablespoon rice wine
1 tablespoon peanut oil
1 tablespoon soy sauce
¹⁄₂ teaspoon salt
1 tablespoon cornstarch
8 ounces boneless chicken breasts, thinly sliced
Sauce
3 tablespoons light soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce
2 tablespoons peanut oil
4 dried red chilies, stems removed and discarded, pods cut in halves
¹⁄₂ inch piece fresh ginger, peeled, thinly sliced, smashed
1 garlic clove, smashed
1 green onion, white part cut into 1/2 -inch pieces, green part cut into julienne strips
¹⁄₄ cup deep-fried peanuts
2 tablespoons cold chicken stock or 2 tablespoons good-quality canned chicken broth, plus
1 tablespoon cornstarch, stirred together until the cornstarch dissolves to make a slurry

directions

1. In a nonreactive bowl, prepare the Marinade: Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
2. In a small bowl, stir together the ingredients for the Sauce. Set aside.
3. Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
4. Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry and continue stirring until the sauce is glossy and thick enough to coat the chicken. Transfer to a serving plate and garnish with julienned green onions.

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@Valerie in Florida

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@Valerie in Florida

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"I know...ANOTHER Kung Pao recipe. However, this is by Wolfgang Puck. Need I say more?"

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photo by Charmie777

10/23/2006

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review by Charmie777

10/23/2006

Was pretty good. Might add some chili oil next time for more zing.

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creation by Valerie in Florida

2/21/2006

I know...ANOTHER Kung Pao recipe. However, this is by Wolfgang Puck. Need I say more?