Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon soy sauce; 1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine; 1 tablespoon cornstarch; 1 teaspoon vegetable oil; 12 ounces boneless skinless chicken breasts, cut into 1-inch chunks; 1 tablespoon soy sauce; 1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine; 1 tablespoon red wine vinegar or 1 tablespoon dark chinese-style vinegar; 1 tablespoon sugar; 1 teaspoon cornstarch; 1 teaspoon salt, to taste; 2 tablespoons vegetable oil; 5 -10 small dried hot red chilies; 1 teaspoon finely ground szechwan pepper (optional); 1 tablespoon chopped garlic; 1 tablespoon chopped fresh gingerroot; 14 cups chopped green onions; 3/4 cup dry roasted salted peanut; 1 teaspoon sesame oil

Submitted by ratherbeswimmin

"In '300 Best Stir-Fry Recipes' by Nancie McDermott"

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Ready In:: 50mins
Ingredients:: 19
Serves:: 4

ingredients

Marinade
1 tablespoon soy sauce
1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
1 tablespoon cornstarch
1 teaspoon vegetable oil
12 ounces boneless skinless chicken breasts, cut into 1-inch chunks
Sauce
1 tablespoon soy sauce
1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
1 tablespoon red wine vinegar or 1 tablespoon dark chinese-style vinegar
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon salt, to taste
Remaining
2 tablespoons vegetable oil
5 -10 small dried hot red chilies
1 teaspoon finely ground szechwan pepper (optional)
1 tablespoon chopped garlic
1 tablespoon chopped fresh gingerroot
14 cups chopped green onions
³⁄₄ cup dry roasted salted peanut
1 teaspoon sesame oil

directions

Marinade--in a bowl combine soy sauce, sherry, cornstarch and oil; stir well into a smooth sauce.
Add chicken, stirring to coat evenly.
Set aside at room temperature for 30 minutes or cover and refrigerate for up to 1 day.
Sauce--in a small bowl, combine soy sauce, sherry, vinegar, sugar, cornstarch and salt; stir well into a smooth sauce; set aside.
Heat a wok or a large deep skillet over high heat.
Add vegetable oil and swirl to coat the pan.
Add chilies and peppercorns, if using, and toss well.
Add chicken mixture and spread into a single layer.
Cook, undisturbed, until edges turn white, about 1 minute.
Toss well; add garlic, ginger and green onions.
Cook, tossing occasionally, until chicken has changed color, 1-2 minutes.
Stir sauce and add to pan.
Cook, tossing often, until sauce thickens and coats everything and chicken is cooked through, about 1 minute more.
Add peanuts and sesame oil and toss once more.
Transfer to a serving plate; serve hot or warm.
May serve with hot cooked rice.