LOCATION: Recipes >> Asian >> Kung Pao Chicken 09
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Kung Pao Chicken 09
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Kung Pao Chicken
2/3 lb. chicken
1 T soy sauce
1 t rice wine
2 T water
2 t cornstarch
1 cup dried red pepper (cut diagonally into 1" sections)
1/2 cup oil for frying
1 t rice wine
1 T soy sauce
2 t sugar
1/2 t sesame oil
1 t Worcestershire sauce
1 1/2 T water
1 t cornstarch
Lightly pound chicken with blunt edge of a cleaver. Then cut into
bite-size pieces.
Mix chicken with soy, wine, water and cornstarch and leave for 20
minutes.
Heat pan and oil; stir-fry peppers over medium heat 30 secs.
(d) Add chicken pieces and stir-fry until chicken changes color.
Add rice wine, soy, sugar, sesame oil, Worcestershire, water and
cornstarch and stir-fry until ingredients are mixed and sauce has
thickened.
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