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Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken, by , is from The McCloy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christy McCloy
Added: Tuesday, August 2, 2005


2 whole chicken breasts

2 egg whites
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons cold water

2 scallions, cut into 1/4 inch long sections
8 whole dried red chili peppers

4 teaspoons sugar
2 teaspoons salt
4 teaspoons cornstarch
4 tablespoons soy sauce
4 tablespoons distilled white vinegar or rice vinegar
4 teaspoons sesame oil
8 tablespoons peanut oil

2 cups peanut or corn oil
1/2 cup roasted peanuts

Cut chicken into 1/2 inch cubes. Combine the egg white, cornstarch, soy sauce and 1 tablespoon water and add to chicken cubes, using your hand to mix well. Set aside for 30 minutes.

Wipe the dried chili peppers clean with a wet towel. Remove the tips and set aside on a plate with the scallions. Combine the sauce ingredients in a cup and set aside.

Place a strainer over a pot near the cooking area. Heat a wok over moderate heat until it is very hot. Add the peanut oil and heat to about 300 degrees. Mix the chicken again and add to the hot oil. Raise the heat to high and stir the chicken until it separates or until most of the chicken has changed color but is not yet completely cooked. Pour the oil and chicken into the strainer to drain. As soon as the oil has drained away transfer the chicken to a plate.

Heat the same wok. Add 2 tablespoons of the drained oil, brown the chili peppers until they turn dark red. Add any desired vegetables and stir fry until nearly cooked. Then add the scallions and cooked chicken and stir-fry for 1 minute. Stir the sauce mixture well and add it to the chicken while stirring over high heat until it thickens and coats the chicken with a clear glaze. Add the peanuts and mix well. Serve hot.

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NOTE: Wonderful with additional vegetables such as broccoli, bok choi, carrots, celery.




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