Kung Pao Chicken 1
- 3/4 lb chicken (boneless, skinless, cut into 1" cubes)
- 1/8 t Salt (Table)
- 1 egg white
- 1.5 t Corn Starch / Corn Flour
- 3/4 t chili paste
- 4 t soy sauce
- 2 t sherry
- 3/4 t vinegar (rice wine)
- 1/4 t Sugar (Brown)
- 3 T chicken broth
- 3/4 t Corn Starch / Corn Flour
- 3/4 t sesame oil
- 1 chopped green onion
- 1 cloves minced garlic
- 1/3 c diced carrot
- 1/3 c diced celery
- 1/3 c diced bell pepper (or water chestnuts)
- The rest:
- oil (peanut if you have it; vegetable oil is fine; use as needed for frying)
- 3 whole dried chili peppers
- 2 T peanuts (roasted & shelled)
1 .Combine chicken, salt, egg white, and cornstarch. Mix and set aside.
2. In a bowl, blend all sauce ingredients and set aside.
3. Prepare all vegetables and set aside.
4. Stir fry chicken in oil; set aside.
5. Add more oil and stir fry chili peppers. Remove and add to chicken.
6. Stir fry vegetables. Return chicken and peppers to pan. Add sauce and stir fry until thickened. Plate; sprinkle peanuts atop any portions for people who don't have nut allergies.
SJ Note 10 Mar 2012: We've had this several times, and while it's not quite what I remember, it is very good. I don't care for water chestnuts, so I use something else; feel free to mix up the vegetables to your heart's desire. When I don't have dried whole chilis, I add 1tsp of dried chili flakes to the chicken when it's nearly cooked; alternatively, more fresh chilis should work fine. We don't like dinner to be sweet, so I've cut the sugar way back; you may need to add or subtract to suit your taste. Only add the peanuts to what you will eat right away; they go soggy in the fridge if already combined with the rest.