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Kung Pao Chicken

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 whole chicken breasts, boned, skinned, cut into 1/2" cubes
  • 1/2 tsp salt
  • 1 egg white
  • 1 tsp cornstarch
  • 2 cups oil for deep-frying
  • 1/2 cup skinless roasted peanuts
  • 10 whole dried red chili peppers
  • 2 scallions, cut into 1/2" lengths
  • 2 cloves garlic, minced

Sauce

  • 1 tsp chili paste with garlic
  • 2 tbsp dark soy sauce
  • 1 tbsp Sherry
  • 1 tsp red wine vinegar
  • 1 tsp vinegar
  • 1 tsp sugar
  • 1/4 cup chicken stock
  • 1 tsp cornstarch
  • 1 tsp sesame seed oil

Instructions

  1. Combine chicken, salt, egg white and cornstarch. Mix well by hand. Set aside.

  2. In a small bowl, blend sauce ingredients. Set aside.
  3. Heat oil to 350° in wok. Deep-fry chicken until it separates and is almost cooked. Remove by draining through strainer.

  4. Reheat same oil. Deep-fry peanuts in strainer over moderate heat until they are golden brown. Remove by draining through strainer.
  5. Reheat 2 tablespoons of oil in wok to smoking hot. Stir-fry red chili peppers until they are dark red.

  6. Lower heat. Add scallions and garlic. Stir-fry 30 seconds.

  7. Pour in chicken. Stir-fry on high heat 1 minute.

  8. Add sauce. Stir-fry until thoroughly heated and glazed. Add peanuts.