Kung Pao Chicken
2 tablespoon rice wine
2 tablespoon peanut oil
2 tablespoon soy sauce
2 tablespoon cornstarch
16 ounces boneless, skinless chicken breast, cubed
In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
6 tablespoons light soy sauce
4 tablespoons rice wine
6 tablespoons rice vinegar
4 tablespoons sugar
4 tablespoons hoisin sauce
2 tablespoons peanut oil
3/4 teaspoon crushed red pepper
1-inch piece ginger, peeled, thinly sliced, smashed
2 cloves garlic, smashed
2 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
1/4 cup deep-fried peanuts
In a small bowl, combine the ingredients for the sauce. Set aside.
Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
Add the sauce and bring to a boil and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions and peanuts.
Pairs Well With