Kung Po Chicken
the Editors of Publications International, Ltd.
Kung Po Chicken is a Szechuan specialty. This version uses hot chili oil for the heat and is milder than recipes using dried chilies.
Yield
Makes 4 main-dish or 8 appetizer servings
Ingredients
| 1 | pound boneless skinless chicken breasts or thighs |
| 2 | cloves garlic, minced |
| 1 | teaspoon hot chili oil |
| 1/4 | cup reduced-sodium soy sauce |
| 2 | teaspoons cornstarch |
| 1 | tablespoon peanut or vegetable oil |
| 1/3 | cup roasted peanuts |
| 2 | green onions, cut into short, thin strips |
| Lettuce leaves (optional) | |
| Plum sauce (optional) |
Preparation
- Cut chicken into 1-inch pieces. Toss chicken with garlic and chili oil in medium bowl.
- Blend soy sauce into cornstarch in cup until smooth.
- Heat wok or large skillet over medium-high heat. Add peanut oil; heat until hot. Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink.
- Stir soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens.
- To serve, spread each lettuce leaf lightly with plum sauce. Add chicken mixture; roll up and serve immediately.
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