Kickin' Kung Pao Chicken


1 1/2 pounds Chicken Breast Meat
2 tablespoons White Wine
2 tablespoons Soy Sauce (La Choy brand is wheat free)
2 tablespoons Sesame Oil
2 tablespoons Cornstarch
1 teaspoon White Vinegar
2 teaspoons Brown Sugar
4 Green Onions, chopped
2 cloves Garlic, crushed
5 ounces Water Chestnuts, sliced
3 ounces Salted Peanuts, chopped
2 tablespoons Hot Chili Paste, Sambal Olek or Chili Garlic Sauce


In a small bowl, dissolve 1 Tablespoon of the cornstarch in 1 Tablespoon of cold water. Combine with 1 Tablespoon wine, 1 Tablespoon soy sauce and 1 Tablespoon oil.
Cut chicken into large chunks and place in a gallon Ziplock bag, pour marinade in bag. Seal, turn over a couple of times and place in refrigerator for about 30 minutes.
Remove chicken from marinade and saute chicken in a large skillet until meat is white. Discard marinade.
Meanwhile make the sauce: In a small saucepan, combine 1 Tablespoon wine, 1 Tablespoon soy sauce, 1 Tablespoon oil 1 Tablespoon water/cornstarch mixture, chili paste, vinegar and sugar. Stir until mixed.
Add green onions, garlic, water chestnuts and peanuts and heat sauce slowly to a boil.
Add sauce to skillet with chicken and let simmer together until the sauce thickens.
Serve with rice and plenty of water to drink.




I had been bugging my significant other to let me make this for months. He kept saying he didn't like Kung Pao Chicken, which surprised me since he has traveled the world (Thank you USN), and really enjoys foods from many cultures.
Finally one day I told him, "tough!" I'm making it.
He ate it like a madman!
When questioned about liking it, he said that this was like authentic Kung Pao and he had never found it made well locally.

WARNING: THIS IS VERY HOT. Serve with plenty to drink and really not a good meal for children!
You can decrease the heat in the dish by altering the chili paste amount, but then you really change the intended flavor too.




Wednesday, June 8, 2011 - 1:33pm


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