Title: KUNG PAO CHICKEN #2
Categories: Chinese, Chicken
Yield: 6 servings
1 1/4 lb Chicken thighs, boned
1 Egg
1 1/2 tb + 2 tea. cornstarch
4 tb Soy sauce
4 tb Peanut oil
19 oz Bamboo shoots, drained and
- Cubed
8 Scallions, white only, diced
-3/4 inch
3 To 5 dried chili peppers,
-cut into 1/2 inch pieces
1 1/2 tb Cold water
2 tb Rice wine
2 ts Sesame oil
1 1/2 tb Chinese black vinegar
1 tb + 1 teaspoon sugar
2 ts Minced fresh ginger
1 Clove garlic, minced
1 c Unsalted, roasted peanuts
Cut chicken into cubes. Beat egg in med. bowl; add
chicken. Sprinkle with 1 1/2 TB cornstarch; mix well.
Stir in 1 TB each of soy and peanut oil. Marinate 30
minutes. at room temp.
Mix 2 tea. cornstarch and the water in a small bowl
until smooth. Stir in 3 TB soy, the rice wine,
vinegar, sugar and sesame oil.
Heat wok over high heat 15 seconds; add 3 TB oil and
heat until hot. Reduce heat to low. Add peppers; cook,
stirring and pressing them against the sides of the
wok, until dark red, about 10 sec. Add ginger and
garlic, stir fry 10 sec. Increase heat to high,
Scatter in chicken, about 1/4 at a time; stir fry 1
minutes. after all chicken has been added. Add bamboo
shoots, cook 1 minute. Add scallions, cook 30 sec.
Stir cornstarch mixture; add to wok. Cook and stir
until sauce thickens and coats the chicken evenly. Add
peanuts and turn off heat. Stir to blend.
