Kung Pao Chicken
From souponaut 8 years agoIngredients
- 2 lb chicken thighs (boneless) shopping list
- 1 red bell pepper shopping list
- 1 green bell pepper shopping list
- 2 ribs of celery shopping list
- 2 cloves of garlic shopping list
- 2-in. piece of ginger shopping list
- 1 green onion shopping list
- ½ c peanuts (unsalted) shopping list
- 8 árbol chiles (dried) shopping list
- 1 T soy sauce shopping list
- 2 T mirin shopping list
- 1 T rice wine vinegar shopping list
- 2 T chicken stock shopping list
- 2 t cornstarch shopping list
- 1 T sugar shopping list
- 1 t sesame oil shopping list
- peanut oil shopping list
For the marinade:
- 1 t soy sauce shopping list
- 1 t mirin shopping list
- ½ t sugar shopping list
- ½ t sesame oil shopping list
- ½ t cornstarch shopping list
- ¼ t white pepper shopping list
- ½ t salt shopping list
How to make it
- 1 Whisk together all ingredients for the marinade. Cut chicken into ¾-inch pieces and toss in the marinade until well coated. Set aside for at least 20 min.
- 2 Roast the peanuts dry under the broiler for about 5 min or until just beginning to color.
- 3 Chop the peppers, celery and onion. Mince the garlic, finely grate the ginger, and seed and stem the chiles.
- 4 Whisk together the soy sauce, mirin, vinegar, stock, cornstarch, sugar and sesame oil for the sauce.
- 5 Over high heat, sauté the chicken in a little peanut oil until lightly browned, tossing frequently, 2-4 min. Transfer to a bowl and set aside.
- 6 Sauté the peppers and celery in a little peanut oil until just beginning to brown, about 2-4 min. Add peanuts and toss to coat.
- 7 Push vegetables to the side and clear a small space in the center of the pan. Add the garlic, ginger and chiles and fry for about 30 sec, adding oil if needed.
- 8 Add chicken back to pan along with prepared sauce, and toss to coat until sauce thickens, about 1 min more. Garnish with chopped onion, and serve with cooked rice.
- Heat can be adjusted to taste by adding red chile flakes, more arbol chiles, Szechuan chiles or using hot chile oil.
People Who Like This Dish 1
- clbacon Birmingham, AL
- souponaut Denton, Texas
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