Kung Pao Chicken
More like Kung -WOW- Chicken!
Feeling a little spicy today?
This dish is seriously one of my new favorites. I {heart} Chinese food, and I especially {heart} anything spicy, so this was a match made in heaven.
It’s really a simple recipe that you can whip together in no time!
Start off by chopping your peppers and chicken into bite-sized pieces.
Place your chicken in a bowl and add one egg white, corn starch, salt, and a little canola oil. Give it a good mix to coat the chicken completely.
Heat your wok {or skillet} and add the remaining canola oil. Stir fry 2 cloves of crushed garlic and 2 tsp of crushed ginger for 30 seconds.
Add chicken and stir fry for 4-5 minutes.
Add your peppers, peanuts, and red chilies {leave them whole for a hint of spice, or break them up for extreme heat}.
Add your sauce ingredients : Soy Sauce, Dry Sherry {or Chinese Rice Wine}, and White Wine Vinegar.
Stir fry until the chicken is cooked through {just a few more minutes}.
Then you can place the lid on and let it sit for another few minutes off the heat. This gives the chilies a chance to become more fragrant and the chicken to get nice and moist.
You’ll think you’ve died and went to PF Chang’s heaven!
Here’s the recipe – make it! enjoy it!
Ingredients
- Ingredients:
- 12 oz skinless, boneless chicken (cut into bite sized pieces)
- 1/2 tsp salt
- 1 egg white
- 2 tbsp corn starch
- 4 tbsp canola oil (divided)
- 2 cloves garlic (crushed)
- 2 tsp ginger (crushed)
- 1 red bell pepper (seeded and diced)
- 1 green bell pepper (seeded and diced)
- 5-7 dried red chilies (found in the Mexican Isle)
- 1/2 cup unsalted peanuts
- 2 tbsp light soy sauce
- 1 tbsp dry sherry (or Chinese rice wine)
- 1 tbsp white wine vinegar
Preparation
Step 1
Directions:
In a mixing bowl combine chicken, salt, egg white, corn starch and 1 tbsp oil. Coat thoroughly.
Heat remaining oil in a preheated wok (or skillet). Add garlic and ginger and stir-fry for 30 seconds.
Add the chicken to the wok and stir-fry for 4-5 minutes, or until browned.
Stir in the bell peppers, chilies, peanuts, soy sauce, sherry, and wine vinegar and cook for a further 2-3 minutes, until the chicken is cooked through.