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Kung Pao Chicken

Date Added: Nov 26, 2010 Asian Entrees
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Prep Time

5 mins

Cook Time

15 mins

Ready In

20 mins

Serving

1

*to adjust serving size click on "serving box".

Description

The real Szechuan style Kung Pao Chicken using a dry stir-fry technique.


Ingredients

  • 2  Cup(s) Chicken Breast, diced
  • 1
  • ½  Tea Spoon(s) Kosher Salt
  • 2
  • ¼  Tea Spoon(s) White Pepper
  • 3
  • 3  Table Spoon(s) Vegetable Oil
  • 4
  • ½  Tea Spoon(s) Corn Starch
  • 5
  • 2  Table Spoon(s) Szechuan Peppercorns
  • 6
  • 1  Cup(s) Dried Chili
  • 7
  • 1  Each Garlic Cloves, thinly sliced
  • 8
  • 1  Table Spoon(s) Fresh Ginger, thinly sliced
  • 9
  • 1  Cup(s) Peanuts, unsalted
  • 10
  • 1/4  Cup(s) Scallions, thinly sliced
  • 11
  •  As Needed Cilantro (for garnish)
  • 12
  •  As Needed Kung Pao Sauce
  • 13

Directions

    1. Toss together chicken, salt, pepper, 1 tablespoon of vegetable oil and corn starch
    2. Add 2 tablespoons of vegetable oil to wok and heat on high
    3. Swirl oil to coat wok
    4. Add chicken and stir fry until outside of chicken is completely white
    5. Remove chicken from wok and set aside
    6. Reduce heat to medium, add peppercorns to wok and stir to infuse flavor in oil, cook for 2 minutes
    7. Remove peppercorns from wok and add dried chili peppers
    8. fry until peppers turn a paler color
    9. Add garlic and ginger then add chicken back to wok
    10. Toss to coat
    11. Stir fry for 2 - 3 minutes
    12. Pour Kung Pao Sauce all over chicken
    13. Toss to coat chicken
    14. Add peanuts and scallions and Toss again to combine
    15. Plate up and garnish with cilantro

    Kung Pao Sauce

    Ingredients

  • 3 Table Spoon(s) Cooking Wine
  • 1 Tea Spoon(s) Sugar
  • 1 Tea Spoon(s) Corn Starch
  • 1 Table Spoon(s) Soy Sauce
  • Directions

    1. Mix ingredients together

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