Ingredients
- 1 lb boneless skinless chicken breasts
- 1/2 cup cornstarch
- oil (for deep frying)
- 1 lb uncooked linguini noodles
- Sauce-
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 3/4 cup soy sauce
- 1/2 cup dry sherry
- 3 tablespoons red chili paste with garlic
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon sesame oil
- 1/4 cup garlic (minced)
- 1 cup dry roasted peanuts
- 1 cup dry roasted peanuts
- 1 cup green onions (sliced)
Preparation
Step 1
Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.
Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated. Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.
Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.
Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture. Add green onions and toss everything togethe