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P.F. CHANG'S KUNG PAO CHICKEN Recipe

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This recipe for P.F. CHANG'S KUNG PAO CHICKEN is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade Sauce
3 tablespoon soy sauce
4 teaspoons mirin
1 tablespoon peanut oil
1 tablespoon oyster sauce
1 tablespoon water
1 tablespoon chili oil
2 teaspoons rice vinegar


2 skinless chicken breast fillets
2 tablespoons cornstarch
2 to 3 cups vegetable oil
1/3 cup unsalted roasted peanuts
5 to 6 dried arbol chilis
1 teaspoon minced garlic
1/4 teaspoon red chile flakes
2 tablespoons chopped green onion


On The Side
Cooked white or brown rice
Directions:
Directions:
1. Make the marinade by combining all of the ingredients in a medium bowl.

2. Cut the chicken into bite-size chunks, then stir it into the marinade, cover, and chill for 1 hour. Stir the chicken a couple times as it marinates.

3. After 1 hour, pour the marinated chicken into a wire mesh strainer over a bowl. When all the liquid has strained off the chicken, dump the chicken into a medium bowl and sprinkle with the cornstarch while tossing to evenly coat each piece. Save the sauce in the bowl.

4. Heat 2 to 3 cups of oil in a large saute pan or wok over medium/high heat. When the oil begins to shimmer (around 300 degrees F), drop the chicken into the oil and cook it for about 2 minutes, or until the chicken begins to brown. Remove the chicken to a plate, then rinse the pan or wok and preheat it over medium/high heat.

5. When your pan or wok is hot, add the strained sauce, peanuts, dried chilies, garlic and chili flakes. When the sauce begins to boil, add the chicken and cook for 1 minute, stirring often. Add the green onion and cook for 1 more minute, or until the sauce has thickened and the chicken has darkened. Pour out onto a serving plate and serve with white or brown rice
Number Of Servings:
Number Of Servings:
2 servings

 

 

 

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