Recipe

Kung Pao Chicken Recipe


Kung Pao Chicken Recipe Midgelet / All my dishes
1 year, 3 months ago
Really an easy version of this classic and most delicious too.
Prep:10m Cook:5m Servings:4

Midgelet

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Ingredients
  • 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
  • 5 tablespoons soy sauce
  • 2 tablespoons sherry
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons white-wine vinegar or rice vinegar
  • 2 teaspoons Asian sesame oil
  • 1/3 cup water
  • 2 tablespoons cooking oil
  • 1/2 cup peanuts
  • 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
  • 1/4 teaspoon dried red-pepper flakes

Directions
  1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
  2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
  3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.
  4. Add the peanuts and stir-fry until light brown, about 30 seconds.
  5. Remove from the pan.
  6. Heat the remaining 1 tablespoon oil.
  7. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds.
  8. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes.
  9. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer.
  10. Stir in the peanuts.

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Comments

momo_55grandma 1 year, 3 months ago said:
Great recipe thanks high 5

herby 1 year, 3 months ago said:
Hadthis in restaurants!

raelene1951 1 year, 3 months ago said:
Thanks soooo much...Love this!

bakermanrooster 8 months, 4 weeks ago said:
This sounds like a keeper I am going to try my hand at stir-frying this weekend will let you know how this one turned out thanks for posting this one Bakermanrooster (Richard)


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