Kung Pao Chicken

By NicoleS

Ingredients

• SAUCE:
• 12 ounces boneless, skinless chicken breast, cut into ¾” cubes
• 1 large egg white, beaten until foamy
• 1 teaspoon cornstarch
• 1 teaspoon salt
• ¼ cup rice wine or dry sherry
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• Vegetable oil, for passing through, plus 2 tablespoons
• 6 scallions, white and green parts, trimmed and sliced into ¼” pieces (1 cup)
• 2 garlic cloves, peeled and sliced 1/8 inch thick
• 10 small dried hot red chilies
• 1 ½ teaspoons hot bean sauce
• 1 teaspoon dark sesame oil

Details

Servings 4

Preparation

Step 1

1. Mix the chicken, egg white, cornstarch, and salt in a bowl. Cover and refrigerate for 30 minutes.


2. To begin the sauce, mix the rice wine, soy sauce, vinegar, and sugar in a small bowl, and set it aside. Dissolve the cornstarch in 2 tablespoons cold water in another small bowl, and set it aside.


3. Heat a large wok over high heat. Add enough vegetable oil to come about 1 ½ inches up the sides of the wok, and heat it to 325°F. Add the chicken pieces, on at a time so the pieces don’t splash or stick to each other, and stir gently, keeping the pieces of chicken separate and cooking until they turn white, about 45 seconds. Using a wide wire-mesh strainer, transfer the chicken to a colander to drain. Discard the oil from the wok. Wipe out the wok with paper towels.


4. Place the wok over medium-high heat. Add the 2 tablespoons vegetable oil and heat until it is shimmering. Add the scallions, garlic, chilies, and hot bean sauce, and stir-fry until the scallions wilt, about 30 seconds. Return the chicken to the wok, add the rice wine mixture, and stir-fry until the chicken is heated through, about 30 seconds. Add the cornstarch mixture and stir until the sauce thickens, a few seconds more. Add the sesame oil and mix well. Serve immediately.