Kung Pao Chicken

Recipe by sugarpea
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dice chicken into 3/4" cubes and combine with egg white, cornstarch and salt.
  • Refrigerate for 30 minutes.
  • Combine next ingredients through garlic and set aside.
  • Heat oil in wok and when it is almost boiling hot but not smoking, turn heat off and add peanuts in a wire sieve so that it and the peanuts inside can be easily removed.
  • When peanuts turn golden remove from oil.
  • They will continue to cook from retained heat after being removed.
  • Don't burn them, they cook very quickly.
  • Turn heat back on and when oil is hot add chicken mixture.
  • Cook about 45 seconds until chicken is opaque but not browned.
  • Remove and drain the chicken on paper toweling.
  • Pour off all but 2 T of the oil from the wok.
  • Add peppers and cook about 15 seconds, they should be dark.
  • Add sauce and chicken and cook about 1 minute more.
  • Serve garnished with the peanuts.
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