Kung Pao Chicken
  • 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
  1. In a small bowl, combine the ingredients for the sauce. Set aside.
  2. 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.
  3. 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.
Foodnetwork/Wolfgang Puck