Kung Pao Chicken Recipe
Classic Chinese recipe for Kung Pao Chicken. Sauce includes sake and red wine vinegar.
Recipe Ingredients
- 2 chicken breasts, cubed
- 1/2 teaspoon salt
- 1 egg white
- 1 tablespoon cornstarch
- 2 cups oil
- 1/2 cup peanuts, skinless and roasted
- 10 red dried chile peppers
- 2 scallions, chopped
- 2 garlic cloves, minced
Directions
- Sauce
1 teaspoon chili sauce
2 tablespoons dark soy sauce
1 tablespoon sake (sherry will work)
1 teaspoon red wine vinegar
1 teaspoon sugar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame oil - Combine chicken, salt, egg white and cornstarch. Mix sauce ingredients and set aside.
- Heat oil to 375 degrees F and fry chicken till golden brown. Drain and set aside.
- Re-heat oil and deep fry peanuts. Drain and set aside. Heat 2 tablespoons oil to very hot and cook chile peppers till dark. Turn down heat and add scallions and garlic and fry for 30 seconds. Add chicken and stir fry for 1 minute. Add sauce and cook until thickened. Add peanuts.
- Serve hot over rice.
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Recipe Categories
- Meal Type: Entree
- Ethnicity: Chinese
- Preparation Time: 30-45 minutes
