Kung Pao Chicken
Just like the General Tso’s chicken this is the first time that I’ve tried this dish, I don’t remember ever seeing this on the menu of any of the Chinese Restaurants that we’ve been to.
Equipment
Ingredients
- 10 oz Chicken Thigh or breast fillet
- Dried Red Chili Peppers as little or as much as you want
- 4 cloves Garlic minced
- ⅓ cup Skinless Unsalted Peanuts unsalted peanuts
- Cooking Oil for deep-frying and stir-frying
- 1 tbsp Soy Sauce
- 1 tsp Chinese Rice Wine or dry sherry
- 2 tsp Water
- 2 tsp Cornstarch
- 3 tbsp Soy Sauce
- 1 tbsp Chinese Rice Wine Vinegar or use any red wine vinegar
- 3 tsp Granulated Sugar
- ½ tsp Salt
- Sesame Oil few drops only
- 1 tsp Cornstarch
Instructions
- Cut the chicken fillet into bite-size pieces.
- Combine the soy sauce, rice wine vinegar, water and cornstarch in a bowl.
- Add the chicken pieces and marinate for at least 30 minutes.
FOR THE SAUCE:
- Put the cornstarch in a small bowl, add about a tablespoon of water and mix until there's no more lumps.
- Then add the rest of the sauce ingredients, mix well and set aside.
- Heat about 3 tablespoons of oil in a pan or wok if you have one.
- Put the chicken into the wok, and saute for about 1 minute over high heat until browned.
- Push the browned chicken pieces over to the side of the wok or pan.
- Remove excess oil and leave only about a tablespoon or two.
- Add minced garlic, then the dried chillies.
- Stir-fry then until garlic is fragrant and golden.
- Then incorporate the chicken pieces from the side of the pan to the garlic and chilis.
- Stir in the peanuts and add the sauce, mix well.
- Plate and serve with hot steamed rice.
Tried this recipe?Let us know how it was!