Chicken/Kung Pao Chicken

By latin1

Asian!

Ingredients

• Marinade:
• 1 tbsp rice wine
• 1 tbsp peanut oil
• 1 tbsp soy sauce
• 1/2 teaspoon salt
• 1 tbsp cornstarch
• 8 oz chicken breast, thinly sliced
• Sauce:
• 3 tbsp light soy sauce
• 2 tbsp rice wine
• 3 tbsp rice vinegar
• 2 tbsp sugar
• 2 tbsp hoisin sauce
• 2 tbsp peanut oil
• 4 dried chiles (stems removed and cut in halves)
• 1/2 inch piece of ginger, peeled thinly and smashed
• 1 garlic, smashed
• 1 green onion, cut the white part into 1/2" slices,julienne the green parts
• 1/4 cup deep fried peanuts
• 2 tbsp chicken stock plus 1 tbsp cornstarch, mixed together in a slurry.

Details

Servings 2

Preparation

Step 1

For marinade: In a non-reactive bowl, prepare the marinade. Combine the rice winr, peanut oil, soy sauce, salt and cornstarch. stir in the chicken pieces and refrigerate 20 to 30 minutes.

For sauce: In a small bowl combine the ingredients for the sauce. Set aside.

Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir in the chiles, ginger, garlic and white part of the onions for 30-40 seconds or until chiles turn dark. add the chicken and stir-fry for 1-2 minutes, until golden in color.

add the suace and bring to a boil. add the peanuts. Thicken the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.