Kung Pao Chicken Recipe

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

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.

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