Home -> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [Kung pau's chicken Recipe]

Kung pau's chicken
Artist: _ Yield: 4
Categories: Asian, Chicken, Chinese, Ethnic, Poultry Rating: 0
Favorites Add to Favorites Print Recipe
Ingredients:
1 cupPeanuts
1 lbsChicken, breast, cut 1" pcs
Marinade, chicken:
2 tspRice wine , or dry sherry
1 tspCornstarch
1 tspSesame oil
1 1/2 tbspDark soy sauce
2 tbspRed wine vinegar
2 tspSugar
2 tbspPeanut oil, or corn oil
1/2 tspSalt
8 Sm Red chile, , dried, seeded
2 tspGinger, fresh minced
2 cupGarlic, minced
1 Bell pepper, seeded, cut in
Procedures:
1Roast the peanuts in a 325f oven until golden brown (about 10 minutes).
2Re- move and set aside.
3To make marinade, mix together rice wine, cornstarch and 1 teaspoon asian sesame oil.
4In a bowl, toss the chicken with the marinade; set aside until ready to cook.
5In a small bowl, mix well soy sauce, vinegar, sugar and other teaspoon of sesame oil.
6Over medium heat, preheat wok until hot.
7Add oil, salt and dried red chiles; cook until chiles are charred (about 15 seconds).
8Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30 seconds).
9Increase to high heat, add bell peppers and stir-fry for 30 seconds.
10Add the chicken into the wok and stir-fry a minute or until the cubes feel firm to the touch and are opaque white in color.
11It should take no more than a total of 2 minutes.
12Now stir in sauce mixture; toss and stir until it thickens into a glaze (about 30 seconds).
13Remove wok from heat.
14Add reserved roasted peanuts, fold together.
15Serve hot.
16Selden, here is my version of general tso chicken, which is also known as kung pao chicken.
17When charring the chile peppers, be sure the ventilation is on and avoid breathing the strong chile fumes.
18The charring creates a desirable smoky flavor.
19Serves 4 to 6 with other dishes.
20Guest chef (expt46b)