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Kung Pao Chicken

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“Very yummy, and you can control the heat. The two red hot peppers it calls for just gives it a little kick--not to hot for even my 5 yr old.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss cubed chicken w/ 3T cornstarch, egg, and 1/2 t salt. Let rest for 30 minutes.
  2. In a wok heat oil and fry chicken till brown (do it w/ pretty hot oil because the longer it takes to cook the tougher the chicken.
  3. Drain chicken on paper towels and remove oil from pan.
  4. In a bowl put 1 t sesame oil, vinegar, 3 T water, 1/2 t salt, 2 t cornstarch, soy sauce, and whisk for 30 seconds.
  5. Add garlic, ginger, bell peppers, and scallions for 30 seconds more.
  6. Add hot peppers and whisk 10 seconds.
  7. Add sauce to wok and stir till thickens and starts to clear.
  8. Add chicken and cook for 3 minutes, add peanuts, mix well and drizzle w/sesame oil.

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