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    Kung Pao Chicken (Panda Express)

    Source of Recipe

    recipe courtesy of Panda Express

    List of Ingredients

    1 pound chicken, diced into 1 /2 inch pieces
    2 1 /2 tablespoons vegetable oil, divided use
    12 whole dry chili peppers (should be smaller than 3 inches)
    1 teaspoon cooking wine
    2-1 /2 tablespoons Lee Kum Kee soy sauce
    1/3 cup water
    1 tablespoon cornstarch mix (half water and half cornstarch, combined)
    1/4 cup diced green onions
    1 teaspoon ground ginger
    1 teaspoon ground garlic
    1 teaspoon crushed red chili pepper
    1 teaspoon sesame oil
    2 ounces dry roasted peanuts

    MARINADE: 1 /4 cup water 1 /2 teaspoon salt 1 /2 egg 1 /4 cup cornstarch 2 tablespoons vegetable oil


    Mix all marinade ingredients well, add the chicken and thoroughly coat, refrigerate at least one hour.

    Combine wine, soy sauce and water and set aside.

    Heat a clean wok on high heat for 10 seconds. Add 2 tablespoons of vegetable oil and heat well.

    Add the marinated chicken to the wok. Stir quickly, separate the meat and cook for 60 seconds. Remove the chicken and drain well. Add the chili peppers to the wok. Stir fry until they become a darker color. If the wok becomes too dry, add 1 /2 tablespoon vegetable oil.

    Add the green onions, ginger, garlic and crushed red chili pepper to the wok. Stir for 5 seconds.

    Return the cooked and drained chicken to the wok; stir soy sauce and wine mixture and add to wok; stir until sauce boils, then add cornstarch mix to thicken.

    Add the sesame oil and peanuts. Stir and fold until the ingredients are thoroughly mixed.




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