Kung Pao Chicken Tacos
- 1 1/2 to 2 ounces crushed red pepper flakes, or to taste
- 6 (14-ounce) cans low-sodium chicken broth
- 28 ounces water (2 cans)
- 8 ounces soy sauce
- 2 ounces dark soy sauce
- 8 ounces Worcestershire
- 4 ounces rice wine or gin
- 10 pounds boneless skinless chicken breast, diced
- 1 -ounce cornstarch
- 2 onions, diced
- 2 bunches cilantro, leaves chopped
- 48 soft corn tortillas
- 1 cup unsalted roasted peanuts, chopped
Coat a large saucepan, over medium heat, with oil and add the red pepper flakes. Toast until aromatic. Add the broth and water and bring to a light boil. Add remaining ingredients, reduce the heat and simmer for a few minutes. Remove from the heat and let cool to room temperature. Add about 3 to 4 ladles of room temperature sauce to a resealable plastic bag and add the chicken. Let marinate for at least 1 hour.
Add the cornstarch to the remaining sauce and mix well.
Heat a large skillet or a flat top grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken in the hot skillet until cooked through and lightly browned. Add remaining sauce mixture and cook to desired consistency, coating the chicken well. Transfer to a serving bowl or platter.
Mix the onions and cilantro together in a small bowl.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Dominic Lau, co-owner of Don Chow Tacos in Los Angeles, CA.
Recipe courtesy of Bobby Flay