Kung Pao Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T. cornstarch
4T. soy sauce
1 lb. boneless, skinless chicken breasts, cubed
3 T. shaoxing (Chinese rice wine)
2 T. sugar
3 T. chicken stock
4 tsp. Chinkiang or balsamic vinegar
1 T. Asian sesame oil
2 tsp. dark soy sauce (warning:Tamari is too salty; use regular soy if desired)
3 T. peanut oil
12 dried hot red chilis, stemmed, seeded and diced* (see note)
5 -8 scallions, white and light green parts, thinly sliced crosswise
2 large cloves garlic, peeled and minced
1" piece of fresh ginger, peeled and minced
1/2-3/4 C. shelled skinless peanuts
1/4 C. chopped cilantro (optional)
* Note: Often I use a combination of fresh Thai red and jalapeno peppers
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Directions: |
Directions:Mix together cornstarch and 1 T. of the soy sauce in a medium bowl; add chicken and toss well.
Marinate chicken for 30 minutes.
Meanwhile, mix together the remaining three T. soy sauce, rice wine, sugar, stock, vinegar, sesame oil and dark soy sauce. Set aside.
Heat peanut oil in a wok or large skillet over high heat until just beginning to smoke. Add chili peppers, half the scallions, garlic, ginger and chicken and stir-fry until the chicken is golden, 3-5 minutes. Add soy sauce mixture and stir-fry until sauce thickens, about five minutes. Stir in peanuts. Garnish with remaining scallions and cilantro if using.
Enjoy! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Jim McCord and I always argue over who gets to order the Kung Pao Chicken in a Chinese restaurant. This "fight" is due to my premise that we should each order something different for a variety of tasting. Jim flatly refuses to order anything else and sometimes threatens not to share, but he always does. :)
I decided to try making my own and this is our favorite recipe.
Vegetarian alert: This works well with tofu instead of chicken!
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