Kung Pao Chicken

Serves 8

Ingredients

Scale: 1x
  • ½ teaspoon Salt
  • 1 tablespoon Cornstarch
  • 2 cup Oil
  • ½ cup Peanuts (roasted)
  • 1 teaspoon Chili sauce
  • 2 tablespoon Soy sauce (dark)
  • 1 tablespoon Sake
  • 1 teaspoon Red wine vinegar
  • 1 tablespoon Sugar
  • ¼ cup Chicken stock
  • 1 teaspoon Cornstarch
  • 1 teaspoon Sesame oil

Instructions

  1. Combine chicken, salt, egg white and cornstarch. Set aside.
  2. Heat 2 cups oil to 350º. Deep fry chicken pieces. Drain and set aside.
  3. Reheat oil and deep fry peanuts. Drain and set aside.
  4. Heat 2 TBS oil to very hot. Cook chili peppers till they turn dark. Turn down heat and add scallions and garlic. Stir fry for 30 seconds.
  5. Add chicken and stir fry foa 1 minute.
  6. Add sauce and cook until thickened .
  7. Add peanuts. Serve hot over rice.
Chinese Baked