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LOCATION: Recipes >> Asian >> Kung Pao Chicken 09

Print this Recipe    Kung Pao Chicken 09

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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