Name: Spiced Kung Pao Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 dish, 4-6 serving(s)
Ingredients: 2 whole chicken breasts, boned, skinned, cut into 1/2 inch cubes; 1/2 teaspoon salt; 1 egg white; 1 tablespoon cornstarch; 2 cups oil, for deep frying; 1/2 cup skinless roasted peanuts; 10 whole dried hot chili peppers; 2 scallions, cut into 1/2 in. lengths; 2 garlic cloves, minced; 1 teaspoon chili paste with garlic; 2 tablespoons dark soy sauce; 1 tablespoon sherry wine; 1 teaspoon sugar; 1 teaspoon red wine vinegar; 1/4 cup chicken stock; 1 teaspoon cornstarch; 1 teaspoon sesame seed oil

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Recipe by kellychris

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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.

Ready In:: 40mins
Serves:
Yields:
Units:

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ingredients

2 whole chicken breasts, boned, skinned, cut into 1/2 inch cubes
¹⁄₂ teaspoon salt
1 egg white
1 tablespoon cornstarch
2 cups oil, for deep frying
¹⁄₂ 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
¹⁄₄ cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame seed oil

directions

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

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@kellychris

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@kellychris

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"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."

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review by IngridH

5/23/2010

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

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review by parkershouse

11/24/2009

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....

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review by Susie D

8/17/2009

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 Recipe #222271. Thanks kellychris for sharing your recipe!

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review by daisygrl64

8/16/2009

This was pretty much a very easy recipe. I made it for a family/friend gathering, it well served 5 of us. I didn't use the 10 hot chili peppers the recipe called for, I only used 4. It was heat enough for us, we didn't need more heat cuz it was such a Hot Hot day (weather wise). Made for Asian Unrated Recipe Tag Game.

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creation by kellychris

6/29/2009

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.