Kung Pao Chicken
From sm8085 12 years agoIngredients
- 2 large boneless, skinless chicken breasts shopping list
- 2 1/2 tablespoons of sesame oil shopping list
- 1 teaspoon of Szechwan peppercorns (optional) shopping list
- 8 red, dried chili peppers shopping list
- 3 cloves of garlic shopping list
- 1 tablespoon of freshly grated ginger shopping list
- 6 green onions, chopped shopping list
- 2/3 cup of roasted, unsalted peanuts shopping list
- For the marinade: shopping list
- 2 teaspoons of soy sauce shopping list
- 1 1/2 teaspoons of sherry or Shaoxing rice wine shopping list
- 1 tablespoon of water shopping list
- 2 teaspoons of cornstarch shopping list
- For the sauce shopping list
- 2 teaspoons of apple cider vinegar shopping list
- 2 teaspoons of soy sauce shopping list
- 1 teaspoon of sesame oil shopping list
- 1 tablespoon of water shopping list
- 3 teaspoons of sugar shopping list
- 1 teaspoon of cornstarch shopping list
How to make it
- Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside.
- Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.
- Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces.
- Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if you're using them. Stir-fry for a few seconds until they become fragrant being careful not to burn them.
- Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.
- Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve hot with rice.
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