Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Ingredients:

3/4 lbs of chicken; deboned and skinned
1 tsp of cornstarch
2 tbsps of oyster sauce

For the Sauce:
1/3 c of peanuts; roasted
2 tsps of cornstarch mixed with 1 Tbsp of water
1 canned bamboo shoots (8 ounces); sliced, drained
1/2 of a red pepper (bell); diced
2 celery stalks; chopped
4 tsps of garlic; finely chopped
8 red chilies (red, small); dried
2.5 tbsps of oil
2 tsps of sugar
1 tbsp of soy sauce
1/4 c black vinegar (Chinese)
2 tsps of chili sauce (garlic flavor)
2 tsps of sesame oil
1/4 c broth (chicken)
2 tbsps of hoisin sauce
3 tbsps of rice wine

Instructions:

Put together all the ingredients for the marinade. Mix. Slice the chicken into 1 inch pcs. Marinate chicken; make sure to cover all pcs. Set aside for around 10 min.

Mix all the ingredients for the sauce in different bowl. Heat wok in high temperature. Put in 2 tbsps of oil, coat the sides. Put in the chili then stir for around 10sec. Place the chicken into wok then fry for 2min. Take the chicken & chili out of the wok.

Pour the remaining oil in the wok. Put in garlic. Stir for a few seconds. Place the celery, bamboo shoots and bell peppers. Stir fry for around 2min.

Next, add in the chicken-chili back in the wok and fry for around a min. Put in the sauce. Allow to boil.

Then, pour the cornstarch mix slowly and stir continuously to avoid getting lumpy sauce. Put in the peanuts. Stir again. Serve.

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