Delicious Kung Pao Chicken
Kung Pao Chicken recipe
Yield
8 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
|
|
| 2 | teaspoons |
sherry
dry |
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
rice vinegar
red |
|
| ½ | teaspoon |
cornstarch
mix with water to form a paste |
|
| 1 | each |
green bell peppers
cut into 1/2-inch cubes |
*
|
| 2 | each |
scallions, spring or green onions
white only |
|
| ¼ | teaspoon |
sesame oil
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | x |
vegetable oil
for blanching |
*
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | teaspoon |
sugar
|
|
| 10 | each |
red chili pods
dried |
* |
| ¼ | cup |
bamboo shoots
diced, optional |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
hot chili pepper oil
|
*
|
| ¼ | cup |
peanuts
roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
|
|
| 1E+1 | ml |
sherry
dry |
|
| 15 | ml |
vegetable oil
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
rice vinegar
red |
|
| 2.5 | ml |
cornstarch
mix with water to form a paste |
|
| 1 | each |
green bell peppers
cut into 1/2-inch cubes |
*
|
| 2 | each |
scallions, spring or green onions
white only |
|
| 1.3 | ml |
sesame oil
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
cornstarch
|
|
| 1 | x |
vegetable oil
for blanching |
*
|
| 15 | ml |
sherry
dry |
|
| 5 | ml |
sugar
|
|
| 1E+1 | each |
red chili pods
dried |
* |
| 59 | ml |
bamboo shoots
diced, optional |
|
| 1 | each |
garlic cloves
minced |
|
| 5 | ml |
hot chili pepper oil
|
*
|
| 59 | ml |
peanuts
roasted |
|
Directions
Bone chicken, remove skin and cut meat into ¾ inch cubes.
Combine with marinade ingredients in the order listed. Set aside. To oil-blanch, set wok over high heat for about 1 minute.
Add 2 cups oil and heat to 300 degrees. Add chicken, stirring to separate pieces.
Remove and drain. Combine seasonings thoroughly and set aside.
To stir-fry, remove all but 2 tablespoons oil from wok.
Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half.
Stir for about 45 seconds or until browned (but not burned).
Return chicken and cook for 1 to 2 minutes until browned.
Add vegetables, stir-frying for 1 minutes.
Add seasonings, mixing thoroughly, and cook until thickened.
Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve.
