Main Dishes, Oriental, Poultry

Kung Pao Chicken

  • 2 Chicken breasts, cubed
  • 1/2 teaspoon Salt
  • 1 Egg white
  • 1 tablespoon Cornstarch
  • 2 cups Oil
  • 1/2 cup Peanuts, roasted
  • 10 Red chili peppers, dried
  • 2 Scallions, chopped
  • 2 Garlic cloves, minced
  • 1 teaspoon Chili sauce
  • 2 tablespoons Soy sauce, dark
  • 1 tablespoon Sake
  • 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. Set aside.

    Mix sauce ingredients. Set aside.

    Heat 2 cups oil to 350º. Deep fry chicken pieces. Drain and set aside.

    Reheat oil and deep fry peanuts. Drain and set aside.

    Heat 2 TBS oil to very hot. Cook chili peppers till they turn dark. Turn down heat and add scallions and garlic. Stir fry for 30 seconds.

    Add chicken and stir fry foa 1 minute.

    Add sauce and cook until thickened .

    Add peanuts. Serve hot over rice.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!