Kung Pao Chicken
Karl Rábago
Classic dish.
ingredients
- 2 whole chicken breasts, boned, skinned, cut into 1/2 inch cubes
- 1/2 tsp salt
- 1 egg white
- 1 tbl cornstarch
- 2 cup oil for deep frying
- 1/2 cup skinless roasted peanuts
- 10 whole dried red chili peppers
- 2 scallions, cut into 1/2 inch lengths
- 2 cloves garlic, minced
- Sauce:
- 1 tsp chili paste with garlic
- 2 tbl dark soy sauce
- 1 tbl sherry
- 1 tsp red wine vinegar
- 1 tsp sugar
- 1/4 cup chicken stock
- 1 tsp cornstarch
- 1 tsp sesame seed oil
directions
- 1
Combine chicken, salt, egg white, and cornstarch in a bowl. Mix well by hand. Set aside.
- 2
In a small bowl, blend sauce ingredients. Set aside.
- 3
Heat oil to 400 in wok. Deep fry chicken until it separates and is almost cooked. Remove with slotted spoon onto plate covered with paper towel.
- 4
Reheat same oil to 350 degrees. Deep fry peanuts until they are golden brown. Remove with slotted spoon onto plate covered with paper towel. Cool oil and remove all but 2 tbl to storage/trash (not down the sink!).
- 5
Reheat 2 tbl oil in wok to 400. Stir fry red chili peppers until they are dark red. Lower heat to 275. Add scallions and garlic. Stir fry 1 minute.
- 6
Pour in chicken. Stir fry at 425 for 1 minute.
- 7
Add sauce. Stir fry until thoroughly heated and glazed. Add peanuts.
- 8
Serve over steamed white rice.
notes
Start rice before prep. Can add water chestnuts, snow peas, or other stir fry vegetables - before chicken.
Source: Karl Rábago
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews