kung pao chicken

8 servings
Chicken Breast
2 teaspoons Soy Sauce
2 teaspoons Dry Sherry
1 teaspoon Cornstarch
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
2 tablespoons Red Rice Vinegar
Water Chestnuts, in 1/4s
¼ cup Bamboo Shoots, diced
Green Onions (white part)
Garlic Clove, minced
1 tablespoon Vegetable Oil
  Vegetable Oil for blanching
1 teaspoon Sugar
½ teaspoon Cornstarch Paste
10  Dried Chili Pods
¼ teaspoon Sesame Oil
1 teaspoon Hot Chili Oil
¼ cup Roasted Peanuts




Bone chicken, remove skin and cut meat into ¾ inch cubes. Combine with marinade ingredients in the order listed. Set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 300 degrees. Add chicken, stirring to separate pieces.

Remove and drain. Combine seasonings thoroughly and set aside. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half. Stir for about 45 seconds or until browned (but not burned). Return chicken and cook for 1 - 2 minutes until browned. Add vegetables, stir-frying for 1 minutes. Add seasonings, mixing thoroughly, and cook until thickened. Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve. You can also try this with squid. Posted by James Lor.

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