Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Asian
Ingredients: MARINADE/SAUCE; 6 Tbsp soy sauce; 8 tsp mirin; 2 Tbsp peanut oil; 2 Tbsp oyster sauce; 2 Tbsp water; 2 Tbsp chili oil; 4 tsp rice vinegar; MAIN DISH; 4 small chicken breast halves, skinless and boneless; 4 Tbsp cornstartch; 4 to 6 c peanut oil or vegetable oil; 2/3 c unsalted roasted peanuts; 10 to 12 dried arbol chiles; 2 tsp minced garlic; 1/2 tsp red chili flakes; 4 Tbsp chopped green onion; ON THE SIDE; cooked white or brown rice

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By Rebecca Clark
@Ladybug1274

I absolutly love this recipe!! My teenage son also loves this made with Firm Tofu. How many teenagers like Tofu? Not many.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

1 Hr

Cook:

10 Min

Ingredients

MARINADE/SAUCE
6 Tbsp

soy sauce
8 tsp

mirin
2 Tbsp

peanut oil
2 Tbsp

oyster sauce
2 Tbsp

water
2 Tbsp

chili oil
4 tsp

rice vinegar
MAIN DISH
4 small

chicken breast halves, skinless and boneless
4 Tbsp

cornstartch
4 to 6 c

peanut oil or vegetable oil
2/3 c

unsalted roasted peanuts
10 to 12

dried arbol chiles
2 tsp

minced garlic
1/2 tsp

red chili flakes
4 Tbsp

chopped green onion
ON THE SIDE
·

cooked white or brown rice
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How to Make Kung Pao Chicken

Step-by-Step

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.