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Kung Pao Chicken - 2

Cuisine: Chinese
Type: Chicken, Poultry
Serves: 8 people

Recipe Ingredients

1   Chicken breast
2 teaspoons 10mlDry sherry
1 tablespoon 15mlVegetable oil
3 tablespoons 45mlSoy sauce
2 tablespoons 30mlRed rice vinegar
1/2 teaspoon 2.5mlCornstarch paste
8   Water chestnuts - in 1/4s
2   Green onions - (white part)
1/4 teaspoon 1.3mlSesame oil
1/4 cup 59mlRoasted peanuts
2 teaspoons 10mlSoy sauce
1 teaspoon 5mlCornstarch
  Vegetable oil for blanching
1 tablespoon 15mlDry sherry
1 teaspoon 5mlSugar
10   Dried chili pods
1/4 cup 36g / 1.3ozBamboo shoots - diced
1   Garlic clove - minced
1 teaspoon 5mlHot chili oil

Recipe Instructions

Bone chicken, remove skin and cut meat into 3/4 inch cubes. Combine with marinade ingredients in the order listed. Set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 300F.

Add chicken, stirring to separate pieces. Remove and drain. Combine seasonings thoroughly and set aside. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half. Stir for about 45 seconds or until browned (but not burned). Return chicken and cook for 1 - 2 minutes until browned.

Add vegetables, stir-frying for 1 minutes. Add seasonings, mixing thoroughly, and cook until thickened. Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve. You can also try this with squid.

Source:
Kraft

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