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Kung Pao Chicken

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Member since 2009

Serves | Prep Time | Cook Time



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.

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