Recipe
Kung Pao Chicken Ii (copy Cat) Recipe
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- 1 tsp sesame oil .
- SAUCE .
- 1 tsp rice vinegar .
- 2 garlic cloves, minced .
- 1 egg white .
- 1/4 c chicken broth .
- 1/2 tsp salt .
- 4 green onions, cut into 1/2-inch lengths .
- 4 tbsps peanut oil, divided .
- 1/2 c water chestnuts, sliced (optional) .
- 1 tsp cornstarch .
- 2 tbsps soy sauce .
- 1 tsp chili paste with garlic .
- 1 tsp sugar .
- 1 1/2 lbs chicken meat, cut in bite size pieces .
- 1 tbsp cornstarch .
- 10 whole dried red chili peppers .
- 1 tbsp sherry wine
Directions
- Step #1 Combine chicken, salt, egg white, & cornstarch.
- Step #2 Mix well by hand & set aside.
- Step #3 In a small bowl, mix all sauce ingredients.
- Step #4 Set aside.
- Step #5 Add 2 tbsps oil to heated wok & stir fry chicken.
- Step #6 Remove to serving bowl.
- Step #7 Add 2 more tbsps oil to same wok.
- Step #8 Toss peanuts & chili peppers in the wok & stir fry until peppers turn dark red.
- Step #9 Remove from wok & add to chicken.
- Step #10 Lower Heat.
- Step #11 If necessary, add more oil.
- Step #12 Stir fry green onions & garlic for several seconds.
- Step #13 (Do not let garlic burn.
- Step #14 ).
- Step #15 Return chicken, peanuts & peppers to wok & stir fry a few seconds to mix.
- Step #16 Add water chestnuts & mixd sauce ingredients & stir fry till heated through & thickened (less than a min).
- Step #17 Serve over rice.
- Enjoy the Kung Pao Chicken II (Copy Cat) recipe
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