Kung Pao Chicken

By RJamoralin

Ingredients

• 1 1/2 lbschicken meat, cut in bite size pieces
• 1/2 teaspoonsalt
• 1 egg white
• 1 tablespooncornstarch
• 4 tablespoons peanut oil, divided
• 1/2 cuproasted peanuts, skinless
• 10 whole dried red chili peppers
• 4 green onions, cut into 1/2-inch lengths
• 2 garlic cloves, minced
• 1/2 cupwater chestnut, diced (optional)
• SAUCE
• 1 teaspoon chili paste with garlic
• 2 tablespoonssoy sauce
• 1 tablespoonsherry wine
• 1 teaspoonrice vinegar
• 1 teaspoonsugar
• 1/4 cupchicken broth
• 1 teaspooncornstarch
• 1 teaspoon sesame oil

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

1. Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.


2. In a small bowl, blend all sauce ingredients. Set aside.


3. Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.


4. Add 2 more tablespoons oil to same wok.


5. Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.


6. Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.


7. Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).


8. Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.


9. Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).


10. Serve over rice.