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    KUNG PAO CHICKEN


    Source of Recipe


    rgm

    List of Ingredients




    2 chicken breasts, cubed
    1/2 teaspoon salt
    1 egg white
    1 tablespoon cornstarch
    2 cups oil
    1/2 cup peanuts, skinless and roasted
    10 red dried chile peppers
    2 scallions, chopped
    2 garlic cloves, minced

    Sauce
    1 teaspoon chili sauce
    2 tablespoons dark soy sauce
    1 tablespoon sake (sherry will work)
    1 teaspoon red wine vinegar
    1 teaspoon sugar
    1/4 cup chicken stock
    1 teaspoon cornstarch
    1 teaspoon sesame oil

    Recipe



    Combine chicken, salt, egg white and cornstarch. Mix sauce ingredients and set aside.

    Heat oil to 375 degrees F and fry chicken till golden brown. Drain and set aside.

    Re-heat oil and deep fry peanuts. Drain and set aside. Heat 2 tablespoons oil to very hot and cook chile peppers till dark. Turn down heat and add scallions and garlic and fry for 30 seconds. Add chicken and stir fry for 1 minute. Add sauce and cook until thickened. Add peanuts.

    Serve hot over rice.


 

 

 


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