Ingredients

How to make it

  • Prepare the Marinade:
  • Add the salt, soy sherry,cornstarch and eggwhite. Mix well and marinate over the chicken strips for 30 minutes.
  • Prepare the sauce:
  • Mix together the soy, chili sauce, vinegar sugar, cornstarch and stock.
  • Heat a Wok over high heat util smoke rises. Add the oil and swirl it around. Add the dried chili, stir then add garlic and ginger and stir to relase their aroma. (AHHHH, it's coming together)
  • Add chicken, sliding your metal spatula to the bottom of the wok, turn and toss for 60 seconds.
  • Splash in the sherry around the side of the wok, stirring and tossing continously.
  • Add the scallions and continue to stir for 45 seconds. the chicken should be almost cooked by now.
  • Add the Sauce to the Wok. Continue to stir while it thickens.
  • Add the peanuts, stir to mix for a few more times, transfer to a warm serving plate.
  • Drizzle the sesame oil,and slighly toss.
  • Serve over Rice....Delish.

Reviews & Comments 7

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  • latenya 2 years ago
    I use this sauce recipe it is a god basic easy to remeber plus i use a commercial szechuan sauce to boost it.I dont bother with marinade
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    " It was excellent "
    bakermel ate it and said...
    Nice! :)
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    " It was excellent "
    bluewaterandsand ate it and said...
    That picture looks awesome! I can't wait to try this.
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    " It was excellent "
    divaliscious ate it and said...
    after reviewing your recipe, I will like one order please! I give you my five chopsticks for this great one!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Inspired chicky.
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    " It was excellent "
    lunasea ate it and said...
    Wow, Marky sweetie - this knocks me out! I love Kung Pao Chicken and your picture is gorgeous. Wow...can't wait to give a spin. Thanks so much!
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    " It was excellent "
    minitindel ate it and said...
    my favorite ........thanks a bunch
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