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.
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