Kung Pao Chicken
Cooking Chinese food takeout favorites at home is far easier than you would think. This Kung Pao Chicken recipe from Kevin of Closet Cooking (http://closetcooking.com/) will show you how to make one of the tastiest Chinese food easy chicken recipes.
Notes
This recipe comes courtesy of Kevin of Closet Cooking (http://closetcooking.com/)
For more recipes from and information about Kevin, be sure to check out his Featured Foodies profile page
Makes4 servings
Preparation Time30 min
Cooking Time10 min
Ingredients
- 2 teaspoons soy sauce
- 2 teaspoons Shaoxing (rice wine) or dry sherry
- 2 teaspoons corn starch
- 1 1/2 teaspoon sesame oil
- 1 pound chicken breast, cut into bite sized pieces
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinkiang (Chinese black vinegar) or balsamic vinegar
- 2 tablespoons chicken broth, or water
- 1 teaspoon sugar
- 3 tablespoons oil
- 10 dried red chilies
- 1 tablespoon Sichuan peppercorns, toasted
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 4 green onions, sliced
- 1/4 cup peanuts
Instructions
- Mix together the soy sauce, Shaoxing, 1 teaspoon of corn starch, and 1/2 teaspoon of sesame oil. Marinate the chicken in the mixture for at least 20 minutes.
- Mix the light and dark soy sauces, Chinkiang, chicken broth, sugar and remaining corn starch, and set aside.
- Heat one tablespoon of the cooking oil in a pan over medium-high heat, add the chicken and saute until just about cooked and set aside.
- Heat the remaining oil in a pan over medium-high heat, add the chilies and peppercorns and saute until fragrant, about a minute. Add the garlic and ginger and saute until fragrant, about a minute.
- Add the sauce mixture, bring to a boil, add the chicken, green onions and peanuts, remove from heat and stir in the sesame oil.
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