Kung Pao Chicken
Category: Chinese
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 egg white
- 1 tablespoon corn starch
- 1 dash white pepper
- 1 pound boneless, skinless chicken breasts, cut in bite-sized pieces
- 4 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 teaspoons sesame oil
- 3 tablespoons hoisin sauce
- 3 tablespoons oyster sauce
- 8 small dried Thai peppers
- 1 large green bell pepper, seeded and cut into strips
- 1 large red bell pepper, seeded and cut into strips
- 1 medium onion, chopped
- 1 can (8 ounce size) sliced water chestnuts, drained
- 1 tablespoon peanut oil (or as needed)
- 1/2 cup dry roasted, unsalted peanuts
Whisk together the egg white, cornstarch, and white pepper in a glass bowl large enough to fit the chicken. When mixed, add the chicken and stir to completely coat it in the cornstarch mixture. Cover the bowl and refrigerate for 30 minutes. Combine the sherry, rice vinegar, sugar, sesame oil, hoisin sauce, and oyster sauce in a bowl and mix well. Heat the peanut oil in a wok or deep skillet over medium-high heat. Add the dried Thai peppers and cook, stirring constantly, until lightly browned. Remove the chicken from the cornstarch mixture and add to the wok. Cook, stirring frequently, until the chicken is nearly cooked. Add the bell peppers, onion, celery, and water chestnuts. Stir-fry for 2-3 minutes. Add the sauce ingredients and cook, stirring occasionally, until heated through. Serve the kung pao chicken over rice and sprinkled with the peanuts.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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