Kung Pao Chicken
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
2-4
ingredients
- 1 lb chicken, in 1-inch squares
- 4 tablespoons soy sauce
- 1 1⁄2 tablespoons cold water
- 1 1⁄2 tablespoons cornstarch
- 1 teaspoon cornstarch
- 1⁄4 teaspoon garlic salt
- 4 dried red chilies, to taste (or more)
- 1 tablespoon white wine
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1 teaspoon sesame oil
- 1 teaspoon ginger
- 1⁄2 cup peanuts
- 2 green onions
- 0.5 (6 ounce) can water chestnuts
directions
- Combine chicken, 2 tbls soy sauce, water, 1 1/2 tbls cornstarch, and garlic salt in bowl. Stir evenly in one direction and let marinate for 30 minutes.
- Remove tips and seeds from chiles, then cut in 1-inch pieces.
- Combine remaining two tbls. soy sauce, wine, sugar, 1 tsp cornstarch, salt, and sesame oil in small bowl.
- Heat 2 to 3 inches oil in wok to 400 degrees. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tbls. oil.
- Heat oil and fry chiles until black. Add ginger, peanuts, green onions, water chestnuts, and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened.
- Serve over rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">