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K'ung Pao Chicken
1/2 lb. chicken, cubed
1 Tbs cornstarch
1 Tbs dry sherry
1/2 tsp salt
1/2 tsp white pepper
1 tablespoon vegetable oil
1 Tbs vegetable oil
6-10 chinese dried red peppers
1/2 to 1 cup unsalted peanuts
2 Tbs soy sauce
1 Tbs white vinegar
1 Tbs dry sherry
3 Tbs chicken broth or water
2 tsp cornstarch
2 tsp sugar
1 tsp garlic, diced
1 tsp ginger, diced
1 Tbs vegetable oil
5 to 10 green onions, chopped in 1 inch lengths
Combine chicken, cornstarch, sherry, salt and pepper in bowl to
coat. Add vegetable oil, let sit for 15 minutes.
Heat oil in a wok. Add peppers and peanuts, stir constantly. (The
peanuts are very easy to burn if you don't keep them moving.) When
the peppers begin turning dark, remove to a separate container
immediately. If the peppers become black, throw away the mixture
and start again with fresh ingredients in a clean wok. Burnt peppers
leave behind a nasty oil.
Mix soy, vinegar, sherry, broth, cornstarch and sugar together to
make cooking sauce.
Heat oil in the wok. Add garlic and ginger to oil, stir until the
garlic gets slightly browned. Add the chicken and stir fry. When
the chicken appears to be completely cooked, add the onions, peanut
mixture, and cooking sauce. Stir until thickened.
Serve over rice.
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Kung Pao Chicken 05