Kung Pao Chicken
Serves 4 - 6
List of Ingredients
2 whole chicken breasts, boned, skinned,
cut into 1/2-inch cubes
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
2 cups oil for deep-frying
1/2 cup skinless roasted peanuts
10 whole dried red chili peppers
2 scallions, cut into 1/2 inch lengths
2 cloves garlic, minced
Sauce:
1 teaspoon chili paste with garlic
2 tablespoons dark soy sauce
1 tablespoon sherry
1 teaspoon red wine vinegar
1 teaspoon vinegar
1 teaspoon sugar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame seed oil
Recipe
Combine chicken, salt, egg white, and cornstarch.
Mix well with hand. Set aside.
In a small bowl, blend sauce ingredients. Set aside.
Heat oil to 350 degrees in wok. Deep-fry chicken until
it separates and is almost cooked. Remove by draining
through strainer.
Reheat same oil. Deep-fry peanuts in strainer over
moderate heat until they are golden brown. Remove by
draining through strainer.
Reheat 2 tablespoons of oil in wok to smoking hot.
Stir-fry red chili peppers until they are dark red.
Lower heat. Add scallions and garlic. Stir-fry
30 seconds.
Pour in chicken. Stir-fry on high heat 1 minute.
Add sauce. Stir-fry until thoroughly heated and
glazed. Add peanuts.
May be prepared in advance through step 4.
Do not freeze.
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