Kung Pao Chicken

Kung Pao Chicken

Course: Main Courses – Poultry
Cuisine: Chinese

Ingredients

  • 1 Boneless Skinless Chicken Breast Cubed
  • 1 Egg White Lightly Beaten
  • 2 Teaspoons Cornstarch
  • 2 Tablespoons Black Bean Sauce
  • 2 Tablespoons Water
  • 1 Clove Garlic Minced
  • 1 Tablespoon Hoisin Sauce
  • 1 Tablespoon Rice Vinegar
  • 2 Teaspoons Sherry
  • 1 Teaspoon Sugar
  • 2 Tablespoons Vegetable Oil
  • 1/2 Cup Raw Unsalted Peanuts
  • 1 Or 2 Dried Red Chilies Crushed
  • – Or 1 Teaspoon Dried Red Pepper Flakes
  • Fresh Cooked Rice

Instructions

  • Combine chicken, egg white and cornstarch in small bowl. Mix next 7 ingredients in another small bowl. Set sauce aside.
  • Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown; about 1 minute. Remove with slotted spoon and set aside.
  • Increase heat to high. Add chicken mixture and stir fry until chicken is lightly browned, about 1 to 1 1/2 minutes.
  • Reduce heat to medium. Return peanuts to wok. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over freshly cooked rice.

1977 Recipe – Jean Hansen