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Kung Pao Chicken

Ingredients

  • 1 pound of chicken breast meat cut into 1/2 inch cubes
  • 4 tablespoons peanut oil
  • 6 to 10 hot chinese chiles or Thai hot peppers (chopped or whole)
  • 4 to 6 cloves garlic, sliced
  • 6 slices of ginger, cut into strips
  • 1 tablespoon chinese rice wine
  • 3 scallions cut into small rounds
  • 2 tablespoons chopped chinese chives
  • 1 1/2 cup roasted peanuts
  • Marinade
  • 1/3 teaspoon salt
  • 2 teaspoons dark soy sauce
  • 2 teaspoons chinese rice wine
  • 1 teaspoon cornstarch
  • 1 egg white, lighty beaten
  • Sauce
  • 1 tablespoon dark soy sauce
  • 2-4 tablespoons chile garlic sauce (Rooster brand)
  • 2 teaspoons rice vinegar
  • 1 1/2 teaspoon cornstarch
  • 6 tablespoons chicken broth
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Kung Pao Chicken

by Wayne Ehlers
Time: 30 minutes prep, 10 minutes cook
Servings: 4
 

Directions

  1. Prepare Marinade: Beat the egg white, then mix that together with all the other marinade ingredients. Pour over your cubed chicken breast and mix to coat. Put in the refrigerator to soak for at least 30 minutes or overnight.
  2. Prepare Sauce: Mix together all the sauce ingredients. Prepare all your other ingredients so you'll be ready to begin cooking.
  3. Begin Cooking: Heat the wok over high heat. Once it is really hot, add the oil and swirl it around the sides to coat.
  4. Add the chiles and stir them around till you start to smell them toasting.
  5. Add the garlic and ginger, and stir for about a minute.
  6. Add the chicken and marinade mix. Slide your spatula under the chicken, lifting and flipping it so all sides lightly cook before youi start tossing it. Cook and toss for 1 1/2 minutes.
  7. Drizzle in the wine around the edge of the wok.
  8. Add the scallions and chives stir for another 1 minute.
  9. Stir the sauce then add it to the wok. Continue to stir while it thickens. Should only take a minute or two
  10. Add the peanuts. Stir and toss for a few seconds to mix and coat the peanuts.
  11. Serve.
  12. You can chop the chiles or leave them whole and eat around them. You may be tempted to increase the cooking time, but it'll be overcooked if you do.
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Summary

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3 votes | 12098 views
0 reviews | 1 comment

This recipe is much closer to how Kung Pao chicken is done in China. I don't know why restaurants here in the United States try to "Americanize" it, because most who try this version forget about the others.

Comments

  • Wayne Ehlers
    Wayne Ehlers
    September 27, 2008
    Shaoxing wine works best, if you have it. Also, Chinese cooks use raw peanuts and put them in the wok with the peppers.