Chinese Kung Pao Chicken - Sweet and Spicy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken:
28 ounces (800g) boneless/skinless chicken breast cut into 1/2 inch cubes
1 tablespoon RICE WINE wine or sherry
1 tablespoon soy sauce
2 teaspoons baking soda
1 teaspoon cornstarch
Sauce:
1/2 cup chicken STOCK (or broth). Substitute water
5 tablespoons soy sauce, Lite or REGULAR
2 tablespoons Chinese black vinegar. Substitute BALSAMIC Vinegar
2 tablespoon RICE WINE. Substitute dry sherry, gin, apple cider or white vinegar
2 teaspoons hoisin sauce
3 tablespoons PLUM SAUCE. Substitute sugar
2 teaspoons DARK SOY SAUCE, Optional
2 teaspoon cornstarch
Stir Fry:
4 tablespoons cooking oil divided, not sesame, ALVACADO-OLIVE blend
Part 1
1 1/2 tablespoons Fresh garlic (4-6 cloves), Smashed and minced, I USE 6
1 Tablespoon fresh ginger finely grated
1 RED bell pepper seeded and diced. Other bell peppers can be used
6-10 Dried chilies, Whole, remove to eat. Substitute, red pepper flakes, I USE 8 CHILIES
Part 2
4 green onion cut into 1-inch pieces
1/2 cup roasted/unsalted peanuts or cashews
2 teaspoons sesame oil
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Directions: |
Directions:1. Combine all ingredients for the chicken in a shallow bowl; cover and marinate for a minimum of 10 minutes.
2. Whisk sauce ingredients together until sugar, if used, dissolves; set aside.
3. Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken while occasionally stirring, until edges are BROWNED, usually 4 minutes. Remove from heat and set aside.
4. Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili peppers, diced peppers, stir fry 1 minute.
5. Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
6. Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).
7. Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavors together.
8. Serve immediately with steamed/cooked rice or fried rice! |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time: 20 minutes |
Personal
Notes: |
Personal
Notes: Capitalized words designate my preferred ingredients.
Notes from Original recipe
Soy Sauce- Light soy sauce was used in original recipe to reduce salt,
optional additions Celery, carrots, Zucchini, added during stir fry. Adjust cooking time as needed
Sichuan peppercorns was a key ingredient in the original recipe 1tsp-1Tbl, This version is Americanized, the peppercorns gave a mouth numbing sensation and a flavor that was not to our taste.
Based on the recipe at https://cafedelites.com/kung-pao-chicken/
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