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Kung Pao Chicken

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Kung Pao Chicken

Ingredients

  • 12 ounces (350 grams) chicken breast meat
  • 2 teaspoons shaohsing wine or medium-dry sherry
  • 4 tablespoons peanut or corn oil
  • 1 teaspoon cornstarch
  • 2 or 3 long (about 3 inches [7.5 cm] or more each) dried red chilies, or 4 or 5 smaller, seeded and cut into pieces
  • 1 tablespoon egg white, lightly beaten
  • 2 cloves garlic, peeled and diagonally sliced
  • 1 tablespoon thick soy sauce
  • 4 to 6 thin slices fresh ginger root
  • 1 or 2 tablespoons chili sauce
  • 1 tablespoon shaohsing wine or medium-dry sherry
  • 2 teaspoons rice or white wine vinegar
  • 3 scallions, cut into small rounds
  • 2 teaspoons sugar
  • 2 ounces (55 grams) roasted peanuts
  • 1 1/2 teaspoons cornstarch
  • 1/3 teaspoon salt
  • 6 tablespoons clear stock or water
  • 2 teaspoons thin soy sauce
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