Kung Pao Chicken II (Copycat)
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.
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INGREDIENTS
Nutrition- 1 1⁄2
- 1⁄2teaspoon salt
- 1egg white
- 1tablespoon cornstarch
- 4tablespoons peanut oil, divided
- 1⁄2
- 10whole dried red chili peppers
- 4
- 2
- 1⁄2
SAUCE
- 1teaspoon chili paste with garlic
- 2tablespoons soy sauce
- 1tablespoon sherry wine
- 1teaspoon rice vinegar
- 1teaspoon sugar
- 1⁄4cup chicken broth
- 1teaspoon cornstarch
- 1teaspoon sesame oil
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DIRECTIONS
- 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.
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