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.
Enjoy!