Editors' Pick
Delicious Kung Pao Chicken
photo by DianaEatingRichly
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 7⁄8 lbs boneless skinless chicken thighs, diced, use chicken breast tenderloin if prefer
- 3 teaspoons chinese rice wine (cooking michiu)
- 3 teaspoons soy sauce
- 3 teaspoons cornstarch
- 3 teaspoons eggs, beaten
- 1⁄2 cup grapeseed oil
- 1 cup dried chili
- 5 green onions, coarsely chopped
- 1 tablespoon soy sauce
- 2 tablespoons asian black vinegar
- 2 teaspoons brown sugar
- 1 tablespoon hot sesame oil
- 4 ounces roasted peanuts
directions
- Combine chicken, cooking michiu, soy sauce, corn starch and beaten egg. Marinade in refrigerator for at least 30 minutes.
- Heat grape seed oil in a wok over high heat but do not allow oil to smoke. Carefully stir fry chicken for 1 minute. Drain chicken and set aside.
- Keep about 1 tablespoon oil in wok. Return to heat over medium high. Stir fry dried chili for about 1 minute. Add chicken, green onions, soy sauce, black vinegar and brown sugar. Increase heat to high and quickly stir fry all ingredients until sauce becomes thick and half of it evaporates.
- Turn off heat.
- Stir in hot sesame oil and peanuts.
- Serve hot with steamed rice.
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Reviews
RECIPE SUBMITTED BY
RuPei
Evansville, 53
<p>I like to teach people how to cook authentic Chinese food since most Chinese food I've tried here in the US has lost its original taste. Therefore, the recipes I post here have not been adjusted at all. They are just how you would taste in my homeland. Hope you enjoy!<img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>