Kung Pao Chicken

Kung Pao Chicken

Time: 1 hrs 15 mins

Ingredients

• 1 lb boneless skinless chicken breast, cubed
• 1 egg
• 3 tablespoons cornstarch
• 2 teaspoons cornstarch
• 1 teaspoon salt
• 2 cups vegetable oil (for frying)
• 3 tablespoons rice vinegar
• 2 teaspoons sugar
• 1/2 cup dry roasted peanuts
• 1 red bell pepper, chopped into cubes
• 3 -4 chopped scallions
• 1 tablespoon minced fresh gingerroot
• 2 large garlic cloves, minced
• 2 dried hot red chili peppers
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame oil
• rice, to serve it with

Directions

• 1 Toss cubed chicken w/ 3T cornstarch, egg, and 1/2 t salt. Let rest for 30 minutes.
• 2 In a wok heat oil and fry chicken till brown (do it w/ pretty hot oil because the longer it takes to cook the tougher the chicken.
• 3 Drain chicken on paper towels and remove oil from pan.
• 4 In a bowl put 1 t sesame oil, vinegar, 3 T water, 1/2 t salt, 2 t cornstarch, soy sauce, and whisk for 30 seconds.
• 5 Add garlic, ginger, bell peppers, and scallions for 30 seconds more.
• 6 Add hot peppers and whisk 10 seconds.
• 7 Add sauce to wok and stir till thickens and starts to clear.
• 8 Add chicken and cook for 3 minutes, add peanuts, mix well and drizzle w/sesame oil.

Share on Google Plus