Kung Pao Chicken

Recipe by RuPei
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine chicken, cooking michiu, soy sauce, corn starch and beaten egg. Marinade in refrigerator for at least 30 minutes.
  • Heat grape seed oil in a wok over high heat but do not allow oil to smoke. Carefully stir fry chicken for 1 minute. Drain chicken and set aside.
  • Keep about 1 tablespoon oil in wok. Return to heat over medium high. Stir fry dried chili for about 1 minute. Add chicken, green onions, soy sauce, black vinegar and brown sugar. Increase heat to high and quickly stir fry all ingredients until sauce becomes thick and half of it evaporates.
  • Turn off heat.
  • Stir in hot sesame oil and peanuts.
  • Serve hot with steamed rice.
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