Asian Kung Pao Chicken Recipe
Summary
Ingredients
| Soy sauce | 5 Teaspoon, divided | |
| Dry sherry | 5 Teaspoon, divided | |
| Cornstarch | 3 1/2 Teaspoon, divided | |
| Salt | 1/4 Teaspoon | |
| 3 skinless boneless chicken breast halves, cut into bite-size pieces | ||
| Water or chicken broth | 2 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Sugar | 1 1/2 Teaspoon | |
| Vegetable oil | 3 Tablespoon, divided | |
| Salted peanuts | 1/3 Cup (16 tbs) | |
| 6 to 8 small dried hot chili peppers | ||
| Minced ginger | 1 1/2 Teaspoon | |
| 2 green onions, cut into1 1/2-inch pieces | ||
Directions
For marinade, combine 2 teaspoons of the soy sauce, 2 teaspoons sherry, 2 teaspoons cornstarch and the salt in large bowl; mix well.
Add chicken; stir to coat well.
Let stand 30 minutes.
Combine remaining 3 teaspoons soy sauce, 3 teaspoons sherry, chicken broth, vinegar, sugar and remaining 1 1/2 teaspoons cornstarch in small bowl; mix well and set aside.
Heat 1 tablespoon of the oil in wok or large skillet over medium heat.
Add peanuts and cook until golden.
Remove peanuts and set aside.
Heat remaining 2 tablespoons oil in wok over medium heat.
Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute.
Increase heat to high.
Add chicken and stir-fry 2 minutes.
Add ginger; stir-fry until chicken is cooked through, about 1 minute more.
Add onions and peanuts to wok.
Stir chicken broth mixture and add to pan; cook and stir until sauce boils and thickens.
Add chicken; stir to coat well.
Let stand 30 minutes.
Combine remaining 3 teaspoons soy sauce, 3 teaspoons sherry, chicken broth, vinegar, sugar and remaining 1 1/2 teaspoons cornstarch in small bowl; mix well and set aside.
Heat 1 tablespoon of the oil in wok or large skillet over medium heat.
Add peanuts and cook until golden.
Remove peanuts and set aside.
Heat remaining 2 tablespoons oil in wok over medium heat.
Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute.
Increase heat to high.
Add chicken and stir-fry 2 minutes.
Add ginger; stir-fry until chicken is cooked through, about 1 minute more.
Add onions and peanuts to wok.
Stir chicken broth mixture and add to pan; cook and stir until sauce boils and thickens.
Chef
