Kung-Pao Chicken


1 pound Chicken breasts, skinned boned
1 cup Salted peanuts
2 To 4 dried chili peppers (depending on desired heat)
3 tablespoons Vegetable or peanut oil
2 Green onions w/tops, cut in 1" pieces
1 tablespoon Fresh ginger, grated
1 tablespoon Garlic, minced
2 tablespoons Corn starch
2 tablespoons Dry sherry
1 teaspoon White pepper
3 tablespoons Chicken stock
2 tablespoons Soy sauce
2 tablespoons Corn starch
1 tablespoon Dry sherry
2 tablespoons White wine vinegar
1 tablespoon Sugar


Cut chicken into 1" cubes and marinate for 15 minutes. Heat 1 tbs of oil in wok on medium heat. When hot, add peanuts & peppers. Chow until chilis begin to char (if they turn completely black, throw them out and start over). Remove from wok and set aside. Increase heat to high, add another tbs of oil. Add garlic and ginger and stir once. Add 1/2 of chicken and chow until no longer pink in center (about 3 minutes). Remove from wok and set aside. Add the remaining 1 tbs oil and the remaining chicken and chow until no longer pink. Return the first batch of chicken to the w




1.0 servings


Friday, February 12, 2010 - 4:47pm


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