Recipes
KUNG PAO CHICKEN
Kung Pao Chicken
Foodnetwork/Wolfgang Puck
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PrintINGREDIENTS
- Marinade:
- 2 tablespoon rice wine
- 2 tablespoon peanut oil
- 2 tablespoon soy sauce
- 2 tablespoon cornstarch
- 16 ounces boneless, skinless chicken breast, cubed
- Directions
- 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.
- Sauce:
- 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
DIRECTIONS
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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