Kung Pao Chicken
"Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! Make it better than Chinese take out right at home! With crisp-tender chicken pieces and some crunchy veggies thrown in, this is one Kung Pao chicken recipe hard to pass up! ..."
INGREDIENTS
•
28 ounces (800g) boneless/skinless chicken breast (cut into 1 inch cubes)
•
1 tablespoon shaoxing wine (or dry sherry)
•
1 tablespoon light soy sauce
•
2 teaspoons baking soda
•
1 teaspoon cornstarch / corn flour
•
1/2 cup low-sodium chicken stock ((or broth) -- water can be used)
•
5 tablespoons light soy sauce
•
2 tablespoons Chinese black vinegar ((or substitute good-quality balsamic vinegar))
•
2 tablespoon Chinese Shaoxing wine ((or dry sherry))
•
2 teaspoon dark soy sauce
•
2 teaspoons hoisin sauce
•
2 tablespoons sugar
•
1 teaspoon cornstarch / corn flour
•
4 tablespoons cooking oil (divided)
•
1 1/2 tablespoons garlic ((4-6 cloves))
•
1 tablespoon ginger
•
1/2 red bell pepper (capsicum) (seeded and diced)
•
1/2 green bell pepper (capsicum) (seeded and diced)
•
8-10 dried chilies (cut into 1/2-inch pieces (adjust to taste))
•
1 tablespoon Sichuan peppercorns (lightly toasted and ground)
•
4 green onion / scallion stems (cut into 1-inch pieces)
•
1/2 cup roasted/unsalted peanuts
•
2 teaspoons sesame oil (optional)
Comments & Reviews
Just A Pinch Sweepstakes