Szechuan Chicken (Kang Pao Chicken) Recipe
Ingredients
4 chicken breast halves, skinned boned, and cubed into 3/4inch cubes
1 egg white
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 cup unsalted peanuts or cashews .
2 scallions, sliced
2 tablespoons dry sherry
2 tablespoons hoisin sauce
4 tablespoons black bean sauce
1/4 to 1/2 teaspoon chili paste
1 tablespoon vinegar
1 teaspoon sugar
Directions
Combine the cubed chicken with the egg white and cornstarch.
Refrigerate for 1/2 hour.
Heat oil in the wok and stirfry the chicken 3 to 4 minutes, until done.
Add nuts, scallions, and remaining ingredients.
Heat thoroughly and serve at once with rice.
Refrigerate for 1/2 hour.
Heat oil in the wok and stirfry the chicken 3 to 4 minutes, until done.
Add nuts, scallions, and remaining ingredients.
Heat thoroughly and serve at once with rice.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
