Kung Pao Chicken Recipe
This classic Chinese dish and a real punch.
Ingredients:
2 Chicken Breasts, boneless & skinless
2 tsp. Soy Sauce
2 tsp. Chinese Rice Wine or Dry Sherry
1 tsp. Sesame Oil
1 1/2 tsp. Cornstarch
2 Tbsp. Dark Soy Sauce
1 Tbsp. Chinese Rice Wine or Dry Sherry
1 tsp. Sugar
8 small Dried Red Chili Peppers
2 Garlic Cloves
2 Green Onions
4 Tbsp. Oil
1 tsp. Szechwan Peppercorn
1/2 Cup Peanuts or Cashews
Sesame Oil, optional
Directions:
Cut the chicken into cubes, 1” in size. In a bowl, combine the 2 tsp. of soy sauce, 2 tsp. of wine, tsp. of sesame oil, and the 1 1/2 tsp. of cornstarch with the chicken and let marinate for 25 minutes.
Combine the dark soy sauce, wine, and sugar, in a small bowl. Prepare all the vegetables, cut the chilies in half, and remove the seeds. Peel and finely chop the garlic, and cut the green onion diagonally into thirds.
In a wok, over medium high heat, add the 2 Tbsp. of oil, and when it’s hot, add the chicken. Stir fry the chicken until it turns white, and then remove from the wok.
Add 2 more Tbsp. of oil, and when it’s got, add the garlic and let it stir fry for 30 seconds, then add the chili peppers and the Szechwan peppercorn. When they turn dark red, add the sauce, and let it come to a boil. Then bring the chicken back and stir in the green onion and peanuts.
Remove from the heat, and stir in a few drops of sesame oil. Serve hot.
And Enjoy!
