Kung Pao Chicken

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

(1)

Recipe by Valerie in Florida

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

READY IN: 45mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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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