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Kung Pao Chicken

Serves : 4-6
Prep. Time : 1:30

1 Lb. boned and skinned chicken breast halves - cut in 1" cubes
1 Tbls. soy sauce
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
2 Tbls. dark soy sauce
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
1 1/2 Tbls. vegetable oil
1/2 cup unsalted roasted peanuts
vegetable oil - for deep-frying
2 Tbls. vegetable oil
8 dried red chili peppers - seeds removed, chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced

-Combine chicken cubes, 1 Tbls. soy sauce, and cornstarch mixed with water.
-Allow to marinate for 30 minutes.
-Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.
-In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. oil until golden brown, remove peanuts from wok, and set aside.
-Fill wok with vegetable oil for frying and heat to 350 degrees.
-Carefully slide the chicken into the wok, piece by piece, and fry 1 minute.
-Remove from oil and drain on a brown paper bag.
-Remove oil from wok.
-In a hot wok, stir-fry the red peppers in 2 Tbls. oil until they turn dark.
-Add the ginger, garlic, and chicken to the wok and fry, stirring constantly.
-Stir the prepared sauce and add to the wok.
-Stir and cook wok contents until the sauce is thickened.
-Stir in peanuts and serve.

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