Kung Pao Chicken
Kung Pao Chicken is very much a Chinese meal and very popular in any Chinese cuisine and restaurant. This recipe is best if you deep fry the chicken, but if you don’t like deep fry just stir fry it with enough oil to coat your chicken so it cook evenly with corn starch.
To marinate the chicken
1 lb of chicken breast cut to bite size
1 t of garlic powder
1 T of cornstarch
1/2 t of black pepper
2 T of Chinese cooking wine
Let it marinate for 30 minutes
For the stir fry sauce
2 T of hoisin sauce
1 T of soy sauce
1 T of oyster sauce
11/2 T of dark soy sauce
1/2 T of sesame oil
1 T of rice vinegar or white vinegar
1 T of corn starch
1/2 to 2/3 cup of low sodium chicken broth (depend on how much sauce you like)
Mix all the sauce ingredients together and set aside
For the vegetable
2 stalk of celery cut or slices to bit size
1 carrot cut or slices to bite size
1/2 cup peanut
10 dried Thai chilies or use Mexican dried chilies
3 green onions cut to 1 inch long
1 T of minced garlic
Heat enough oil on medium heat deep fry the chicken until almost done. Take it out set aside. Take the oil out, but leave about 3 T in the wok for stir fry.
Turn the heat back on to high, add dried chilies, peanut stir fry until the aroma come out and the peanut turn color then add garlic, carrot, celery in stir fry until the vegetable are tender then add chicken, and stir fry until all combine and hot, now add the stir fry sauce and green onion in and mix well the stir fry should be thicker. Turn the heat off.
Serve kung Pao Chicken with steamed rice.