Kung Pao Chicken
"Kung Pao Chicken is named for Ding Baozhen, a Chinese official who served as the governor of Sichuan Province in the 1800s. It was said that the governor’s favorite dish was spiced chicken with peanuts; in time, this peanut dish was named for him through his official title-Gong Bao. There is nothing like the taste of homemade Chinese food versus typical fast food. It may seem like many ingredients, but they are easy to find and useful in many recipes. If you’re up for an experiment, give this recipe a try and ..."
INGREDIENTS
•
4 dried red chili peppers, or to taste
•
1-1/2 teaspoons cornstarch
•
1/2 teaspoon salt
•
1 tablespoon water
•
2 teaspoons soy sauce
•
1 teaspoon rice wine
•
2 skinned and boned chicken breast halves, cut into 1-inch cubes
•
1 tablespoon sugar
•
3/4 teaspoon cornstarch
•
1 tablespoon Chinese vinegar
•
1 teaspoon soy sauce
•
1 teaspoon sesame oil
•
1/4 cup chicken broth
•
2 tablespoons peanut oil
•
3 garlic cloves, minced
•
1 teaspoon minced fresh ginger
•
5 scallions, cut into 1-inch slices
•
1/2 cup unsalted dry roasted peanuts, chopped
Comments & Reviews
Just A Pinch Sweepstakes