Kung Pao Chicken
Browse the recipe Kung Pao Chicken
Kung Pao Chicken
YIELD Makes 3 servings
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INGREDIENTS
| 3‑1/2 | teaspoons cornstarch, divided |
| 5 | teaspoons soy sauce, divided |
| 5 | teaspoons dry sherry, divided |
| 1/4 | teaspoon salt |
| 3 | boneless skinless chicken breasts (about 1 pound), cut into bite-size pieces |
| 1 | tablespoon red wine vinegar |
| 2 | tablespoons chicken broth or water |
| 1‑1/2 | teaspoons sugar |
| 3 | tablespoons vegetable oil, divided |
| 1/3 | cup salted peanuts |
| 6 | to 8 small dried red chiles |
| 1‑1/2 | teaspoons minced fresh ginger |
| 2 | green onions with tops, cut into 1-1/2-inch pieces |
PREPARATION:
- For marinade, combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
- Combine remaining 1-1/2 teaspoons cornstarch, 3 teaspoons soy sauce, 3 teaspoons sherry, vinegar, chicken broth and sugar in small bowl; set aside.
- Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove and set aside.
- Heat remaining 2 tablespoons oil in wok over medium heat. Add chiles; stir-fry until chiles just begin to char, about 1 minute.
- Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked though, about 1 minute.
- Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.
This recipe appears in:
Chinese