Kung Pao Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: •4 tablespoons peanut oil
•1 lb chicken breasts or tenderloins sliced into bite sized pieces.
•2 cups shelled raw peanuts
•1 1/2 cups sliced celery
•1 cup sliced carrots
•1 medium onion quartered.
•1 cup mushrooms sliced.
•4-5 cloves garlic pulped and minced.
•dried or fresh hot chili peppers to taste.
•1/16 tsp Chinese white pepper (optional)
Kung Pao Sauce
•4 tablespoons corn starch.
•1 tablespoon sweet soy sauce
•3 tablespoons soy sauce
•3 tablespoons oyster sauce
•3 tablespoons white vinegar
•2-3 tablespoons brown sugar (to taste)
•3/4 cup cold water
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Directions: |
Directions:•Mix the corn starch and water very thoroughly.
•Add the starch and water slurry to the remaining sauce ingredients and stir well.
•Heat the peanut oil to smoking in a wok or skillet.
•Add the carrots and cook for 20 seconds in a wok or slightly longer in skillet.
•Add the chicken and peanuts and stir to coat with oil. Cook for 25-30 seconds in a wok or until chicken is opaque.
•Add garlic and stir well for 10 seconds.
•Add onions, celery and mushrooms and stir well. Cook another 35-45 seconds.
•Add the hot chilis now unless you have people that will not be eating it.
•Mix the sauce again with a whisk while pouring into the wok or skillet.
•Stir well and cook for another 30 seconds until sauce is bubbling.
•Remove from heat.
•Serve with fresh steamed white rice.
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 hr |
Personal
Notes: |
Personal
Notes: This is a common dish in any Chinese restaurant. It was my favorite Chinese dish as a teenager. As a child, the only Chinese dish I ever tasted was sweet and sour chicken because my mother and father loved it. As I got older I realized there was far better cuisine to be had. What I am going to present here is the Kung Pao Chicken you will find in a Chinese restaurant in the United States. The way this dish is made in China is different and that type will not be treated here. Four ingredients are common to any Kung Pao recipe. Peanuts, chopped celery, hot peppers (dried or fresh) and onions. The rest of the ingredients will vary.
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