Kung Pao Chicken
1 pound skinless chicken breast
1 egg white, save yolk for fried rice
1 tablespoon cornstarch
1 tablespoon sherry Or rice wine vinegar
1 tablespoon chili and garlic paste
1 tablespoon hoisin sauce
1 teaspoon sugar
2 teaspoons light soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger root
1 teaspoon crushed hot chile pepper
1/2 cup roasted unsalted peanuts
Peanut oil
Cut the chicken into bite size pieces. In a bowl, beat
the egg white, and add one teaspoon of the sherry, then the cornstarch.
Mix thoroughly and set it aside in the refridgerator.
In another bowl mix everything else, except the peanuts,
and depending on how hot you wish to have it,
add or subtract the amount of chile. If this is too dry,
add a little water or more rice wine, or Chinese cooking wine,
if available.
Place about half a cup of peanut oil in a hot skillet,
and stir fry the chicken pieces, about half a dozen at a
time until they are all browned…drain off most of the oil,
and re-heat the skillet, then add the remaining ingredients to
the skillet and heat until simmering, then add the reserved chicken…
stir fry this until it starts to reduce, and add the
peanuts and serve…. just before serving, sprinkle with sesame oil.
Serve with stir fried vegetables and fried rice, with
pickled ginger as a side dish.
Tags: Chicken, Chicken Recipes, Recipes, Chicken Recipe, Recipe, Recipes for Chicken, Kung Pao Chicken, Kung Pao
You can comment below, or link to this permanent URL from your own site.