Kung Pao Chicken

Time

Ingredients

Ingredients

1-1/4 lb. chicken thighs
1 sm. egg
1-7/8 tbsp. cornstarch
4 tbsp. soy sauce
4 tbsp. peanut oil
1 can bamboo shoots (19 oz)
8 green onions, rinsed and drained (white stem only)
5 dried red chili peppers, seeded
1-1/2 tbsp. cold water
2 tbsp. rice wine
1-1/2 tbsp. Chinese black vinegar
1-1/8 tbsp. sugar
2 tsp. sesame oil
1 tsp. minced pared fresh ginger root
2 tsp. hoisin sauce (optional)
1 cup unsalted roasted peanuts
1 sm. clove garlic, minced

Instructions

Bone chicken thighs, then remove and discard skin. Cut chicken into 3/4" pieces. Beat egg in medium bowl and add chicken. Sprinkle chicken with 1-1/2 Tbsp. cornstarch and mix well. Stir in 1 Tbsp. each soy sauce and peanut oil. Marinate at room temperature thirty minutes.

Cut bamboo shoots into 3/4" cubes. Cut green onions into 3/4" pieces. Cut peppers into 1/2" pieces. Mix 2 tsp. of cornstarch and the water in small bowl until smooth. Stir in 3 Tbsp. soy sauce, the rice wine, vinegar, sugar, hoisin sauce, and sesame oil.

Heat wok over high heat fifteen seconds. Add 3 Tbsp. peanut oil and heat until hot, about thirty seconds. Reduce heat to low. Add peppers then cook, stirring and pressing peppers against wok, until dark red, about ten seconds.

Add ginger and garlic, and stir-fry ten seconds more. Increase heat to high. Scatter in chicken, about one quarter at a time. Stir-fry one minute after all chicken has been added. Add bamboo shoots and stir-fry another minute. Add green onions, then stir-fry thirty seconds.

Stir cornstarch mixture until smooth and add to wok. Cook and stir until sauce thickens and coats chicken evenly, about thirty seconds.

Add peanuts and turn off heat. Stir a few more times. Serve immediately.

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