Kung Pao Chicken
Description
There is no need to go to the Chinese restaurant when you can make this wonderful dish at home. This tastes so good, everyone will think that it came from the restaurant! Serve with rice for a complete meal.
Ingredients
1 T. rice wine
1 T. peanut oil
1 T. soy sauce
1/2 t. salt
1 T. cornstarch
8 oz. boneless, skinless chicken breast, thinly sliced
Sauce:
3 T. light soy sauce
2 T. rice wine
3 T. rice vinegar
2 T. sugar
1-2 T. Hoisin sauce
2 T. peanut oil
4 dried red chiles, stems removed, cut in halves
1/2 inch piece ginger, peeled, thinly sliced, smashed
1 garlic, smashed
1 green onion, cut the white part into 1/2 inch pieces, julienne the green parts
1/4 c. deep-fried peanuts
2 T. chicken stock and 1 T. cornstarch, mixed together to make slurry
Directions
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Marinade:
In a non-reactive bowl, prepare the marinade. Combine rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
Sauce:
In a small bowl, combine the ingredients for sauce. Set aside.
Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
Add the sauce and bring to a boil. Add peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.