Kung Pao Chicken
photo by Charmie777
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
-
Marinade
- 1 tablespoon rice wine
- 1 tablespoon peanut oil
- 1 tablespoon soy sauce
- 1⁄2 teaspoon salt
- 1 tablespoon cornstarch
- 8 ounces boneless chicken breasts, thinly sliced
-
Sauce
- 3 tablespoons light soy sauce
- 2 tablespoons rice wine
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons peanut oil
- 4 dried red chilies, stems removed and discarded, pods cut in halves
- 1⁄2 inch piece fresh ginger, peeled, thinly sliced, smashed
- 1 garlic clove, smashed
- 1 green onion, white part cut into 1/2 -inch pieces, green part cut into julienne strips
- 1⁄4 cup deep-fried peanuts
- 2 tablespoons cold chicken stock or 2 tablespoons good-quality canned chicken broth, plus
- 1 tablespoon cornstarch, stirred together until the cornstarch dissolves to make a slurry
directions
- 1. In a nonreactive bowl, prepare the Marinade: Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
- 2. In a small bowl, stir together the ingredients for the Sauce. Set aside.
- 3. Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
- 4. Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry and continue stirring until the sauce is glossy and thick enough to coat the chicken. Transfer to a serving plate and garnish with julienned green onions.
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RECIPE SUBMITTED BY
Valerie in Florida
Stuart, Florida
I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.