LOCATION: Recipes >> Asian >> Kung Pao Chicken 14
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Kung Pao Chicken 14
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Gong Bao Ji Ding
Kung Pao Chicken
1 or 2 chicken breasts
4 to 15 Chinese hot chilies
3 to 5 scallions (spring onions)
1 garlic clove, finely chopped
1/4 cup roasted peanuts or cashews
1 to 2 Tbsp fresh ginger shredded or very finely chopped.
2 Tbsp corn starch
1 to 2 tsp light soy
1 to 2 tsp rice wine
1 egg white
2 Tbsp medium soy sauce
1 to 2 Tbsp sugar
1 to 2 tsp. corn starch
1 to 2 Tbsp rice wine (Shao Shin, or Lau Chew)
1/2 to 1 tsp. rice vinegar
1 tsp. toasted sesame oil
Combine soy, sugar, cornstarch, rice wine, vinegar and sesame oil.
Set aside.
Chop the chicken and mix with cornstarch, soy, rice wine and egg
white. Set aside in refrigerator. Allow at least 30 minutes to
marinate.
Chop the scallions into 1/2 to 1 inch pieces. Heat the wok then
add some oil. Turn the heat up all the way and wait for the oil
to get very hot. Toss in the chilies. Here you will char the chilies
until they turn black.
Caution: be sure you have adequate ventilation as the chiles can
give off potent fumes.
After the chilies have turned black, turn up the heat all the way
and toss in the chicken and the ginger. Stir fry for a few seconds
then toss in the garlic. Stir fry a few more seconds, then toss in
the peanuts and the onions. Stir fry until the chicken has turned
white and everything is well coated with the oil. Then toss in all
at once the sauce mixture. Stir to coat the chicken, nuts, onions,
etc. with the sauce and allow it to thicken up into a nice glaze
coating.
It should just be a nice hot, sweet, shinny coating. Serve immediately
with steamed rice.
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