Kung pao chicken (gung bo gai ding)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breast; cubed |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Chinese cooking wine |
| 1 | tablespoon | Corn starch |
| Peanut oil for stir frying | ||
| 1 | tablespoon | Garlic; minced |
| ½ | teaspoon | Chili paste |
| 1 | cup | Peanuts |
| ½ | cup | Green onions -white part; chopped |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Chinese cooking wine |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Vinegar |
| 1 | teaspoon | Sesame oil |
| ½ | teaspoon | Salt* |
| 2 | tablespoons | Water (cold) |
| 1 | teaspoon | Corn starch |
| ¼ | cup | Green onion- green part; thinly sliced |
Directions
1. Mix soy sauce, cooking wine and corn starch, add chicken and mix to coat. Marinate for 15 minutes.
2. Heat wok. Add peanut oil, garlic and chili paste. Stir fry for 1 minute until oil is aromatic.
3. Add chicken. Stir fry for 3 minutes until lightly browned.
4. Add peanuts and white part of green onions. Stir fry for 2 minutes.
5. Add soy sauce, chinese cooking wine, sugar, vinegar, sesame oil and salt.
6. Mix cornstarch with water, add and stir fry to thicken sauce.
7. Serve garnished with green part of green onions.
Notes: If you use salted peanute omit the salt from the recipe.
Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 224 by RecipeLu <recipelu@...> on Nov 08, 1997