I miss the food in my country so much, so I am finding some recipes to learn to cook for myself. I think some of you might also be interested in the recipe.


Kung Pao Chicken


Serves: 4-6

Ingredients:

1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced


Directions:



Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.

Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.

In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden brown, remove peanuts from wok, and set aside.

Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.

Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.

In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in peanuts and serve.

Attached Images

kung-pao-chicken.jpg (13.0 KB, 8 views)

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恁時相見早留心，何況到如今

Mandatory item on any chinese restaurant menu. Thx. for sharing.

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