• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Kung Pao Chicken

  • Recipe Submitted by on

Category: Chinese, Poultry

 Ingredients List

  • 1 1/4 lb Skinless, boneless
  • -chicken breasts, cut into
  • -one-inch pieces
  • 1 Egg white
  • 1 tb Cornstarch PLUS
  • 1 ts Cornstrach
  • 1 ts Szechwan chili paste
  • -with garlic
  • 2 tb Soy sauce
  • 1 ts Dry sherry
  • 1 ts Red wine vinegar
  • 1/4 c Chicken broth
  • 1 ts Oriental sesame oil
  • 3 Tablespons vegetable oil
  • 1/2 c Raw peanuts
  • 4 Scallions cut into 1/2-inch
  • -lengths
  • 2 Garlic cloves, chopped
  • 1/2 ts Crushed hot pepper
  • -to taste

 Directions

This chinese stir-fried chicken with peanuts bears the name of a
high-ranking officer of the Ching Dynasty, in whose honor it was created.
It's a very popular Szechwan dish and, typically, flaming hot.

1. In a small bowl, combine chicken peices with egg white and 1
tablespoon corstarch. toss to coat and set aside.

2. In another mall bowl, blend chili paste with soy sauce, sherry,
vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.

3. heat oil in a wok or large frying pan over medium high heat. Add
chicken and stir-fry until it separates and turns white, about 4 minutes.
remove with a slotted spoon and drain on paper towels. Deep fry peanuts in
oil over medium heat until they are golden brown, about 3 minutes. Remove
and drain.

4. Remove all but 2 tablespoons oil from the wok. Stir-fry scallions,
garlic, and hot pepper for 30 seconds. Add chicken. Stir fry over high
heat for 1 minute.

5. Add sauce. Stir-fry until heated through and thickened. Add
peanuts to mix. Serve over rice.

from 365 Ways to Cook Chicken

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

9

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