Kung Pao Chicken
By
Rebecca Clark
@Ladybug1274
1
I absolutly love this recipe!! My teenage son also loves this made with Firm Tofu. How many teenagers like Tofu? Not many.
Ingredients
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MARINADE/SAUCE
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6 Tbspsoy sauce
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8 tspmirin
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2 Tbsppeanut oil
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2 Tbspoyster sauce
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2 Tbspwater
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2 Tbspchili oil
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4 tsprice vinegar
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MAIN DISH
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4 smallchicken breast halves, skinless and boneless
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4 Tbspcornstartch
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4 to 6 cpeanut oil or vegetable oil
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2/3 cunsalted roasted peanuts
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10 to 12dried arbol chiles
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2 tspminced garlic
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1/2 tspred chili flakes
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4 Tbspchopped green onion
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ON THE SIDE
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·cooked white or brown rice
How to Make Kung Pao Chicken
- Make the marinade by combining all of the ingredients in a small bowl.
- Cut the chicken into bite-size chunks, then stir it into the marinade, cover, and chill for 1 hour. Stir the chicken a couple times as it marinates.
- After 1 hour, pour the marinated chicken into a wire mesh strainer over a bowl. When all the liquid has strained off the chicken, dump the chicken into a medium bowl and sprinkle with the cornstarch while tossing to coat each piece evenly. Save the sauce in the bowl.
- Heat 4 to 6 cups of oil in a large saucepan or wok over medium heat. When the oil begins to shimmer (around 300 degrees F), drop the chicken into the oil and cook for about 2 minutes, or until the chicken begins to brown. Remove the chicken to a plate , then preheat a large saute pan over medium heat. If using a wok, rinse the wok and preheat it over medium heat.
- When your pan or wok is hot, add the strained sauce, peanuts, dried chilies, garlic, and chili flakes. When the sauce begins to boil, add the chicken and cook for 1 minute, stirring often. Add the green onions and cook for 1 more minute, or until the sauce has thickened and the chicken has darkened. Pour out onto a serving plate and serve with white or brown rice.
About Kung Pao Chicken
Course/Dish: Chicken Other Main Dishes
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
