Kung Pao Chicken
Submitted by brianjwood on May 10, 2004 at 3:34 am

DESCRIPTION
Kung Pao Chicken

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
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Kung Pao Chicken
C:Oriental;Hot'n'Spicy
M:Chicken
S: 4 - 6
N:A spicy Szechuan dish made with diced chicken, peanuts and chili peppers. It is named after a Kung Pao or court official.

1 chicken (about 2 lbs) or 1 lb of chicken breasts
8 dried red chili peppers
1/2 cup skinless roasted peanuts (unsalted)
1 slice ginger
1 garlic clove, peeled and sliced
1 1/2 Tbsp cornstarch
1 1/2 Tbsp cold water
1 Tbsp soy sauce
Sauce:
2 Tbsp dark soy sauce
1 Tbsp dry sherry
1 Tbsp sugar
1 tsp cornstarch
1/2 tsp salt
a few drops sesame oil
2 - 4 cups oil for deep-frying
3 1/2 Tbsp oil for stir-frying

Remove all the bones from the chicken and cut into 1-inch cubes. Add the soy sauce, cornstarch and water, Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the vegetables. Peel and slice the ginger, and remove the tips and the seeds of the dry red peppers. Cut into 1-inch chunks.Mix the sauce ingredients and set aside. Heat wok and add 1 - 1 1/2
tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool. Heat wok and add oil for deep-frying. Carefully slide the chicken into the wok, and deep-fry the chicken for about 1 minute. Remove the chicken and drain off the oil. Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry until they turn dark. Add the ginger and chicken, stir-frying rapidly. Give the sauce a quick re-stir
and add to the wok. Stir until the sauce is thickened and mix together with other ingredients. Add the peanuts and mix just before serving.
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