Kung Pao Chicken Recipe

Classic Chinese recipe for Kung Pao Chicken. Sauce includes sake and red wine vinegar.

• Meal Type: Entree
• Ethnicity: Chinese
• Holiday Category: N/A
• Preparation Time: 30-45 minutes

Ingredients

• 2 chicken breasts, cubed
• 1/2 teaspoon salt
• 1 egg white
• 1 tablespoon cornstarch
• 2 cups oil
• 1/2 cup peanuts, skinless and roasted
• 10 red dried chile peppers
• 2 scallions, chopped
• 2 garlic cloves, minced

Directions

1. Sauce
   1 teaspoon chili sauce
   2 tablespoons dark soy sauce
   1 tablespoon sake (sherry will work)
   1 teaspoon red wine vinegar
   1 teaspoon sugar
   1/4 cup chicken stock
   1 teaspoon cornstarch
   1 teaspoon sesame oil
2. Combine chicken, salt, egg white and cornstarch. Mix sauce ingredients and set aside.
3. Heat oil to 375 degrees F and fry chicken till golden brown. Drain and set aside.
4. Re-heat oil and deep fry peanuts. Drain and set aside. Heat 2 tablespoons oil to very hot and cook chile peppers till dark. Turn down heat and add scallions and garlic and fry for 30 seconds. Add chicken and stir fry for 1 minute. Add sauce and cook until thickened. Add peanuts.
5. Serve hot over rice.