KUNG PAO CHICKEN RECIPE

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INGREDIENTS: 1 lb. chicken breast, boned 4 Tbls. soy sauce 1-1/2 Tbls. cold water 1-1/2 Tbls. cornstarch 1 tsp. cornstarch 3 garlic cloves, minced 6 dried red chilies, to taste 1 Tbls. white wine or sherry 1 Tbls. sugar 1/2 tsp. salt (optional) 1 tsp. sesame oil 1 oil for deep frying 1 tsp. ginger root , peeled, chopped 1/2 C. peanuts DIRECTIONS: Cut chicken into 1-inch cubes. Combine with 2 Tbls. soy sauce, cold water, 1-1/2 Tbls. cornstarch, and garlic in bowl. Stir evenly in one direction and let marinate for 30 minutes. Remove tips and seeds from chilies, then cut in 1-inch pieces. Combine remaining 2 Tbls. soy sauce, wine, sugar, 1 tsp. cornstarch, (salt), and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 Tbls. oil. Heat oil and fry chilies until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, must until thickened. Remove from heat and sprinkle with peanuts. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes