Ingredients
Marinade:
- 1 tablespoon rice wine
- 1 tablespoon peanut oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 8 ounces boneless, skinless chicken breast, thinly sliced
Directions
In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
Sauce:
- 3 tablespoons light soy sauce
- 2 tablespoons rice wine
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons peanut oil
- 4 dried red chiles remove stems and cut in halves
- 1/2-inch piece ginger, peeled, thinly sliced, smashed
- 1 garlic, smashed
- 1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
- 1/4 cup deep-fried peanuts
- 2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry
In a small bowl, combine the ingredients for the sauce. Set aside.
Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions
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By tjoec
on January 04, 2012
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Excellent but just a little confusing. There needs to be a break in the 2nd ingredient list after the hoisin but before the second peanut oil ... I kicked myself when I realized the sauce ingredients end at hoisin, (Skimming it off the top of the sauce into the wok.
And WTH is "A GARLIC"?? A whole garlic? Or a clove? I split the difference.
Doubled most of the recipe and tripled the chicken, used 3/4 cup raw peanuts and fried them first, 6 GREEN ONIONS, ~3-4 tsp minced garlic, substituted white wine and white wine vinegar, reduced the salt, added 1 tsp sesame oil and should have reduced the slurry (added some water cause it was so thick. Didn't double the chilis (for my wife's taste, it was just spicy enough for her sensitive palate.
Commenters:There is NO plum sauce in this recipe
Change what you like, but you can't have kung pao chicken without peanuts & heat. Drop chicken, peppers or peanuts (&maybe green onions for that matter & it ain't kung pao chicken!
By Nic Nic1
on September 25, 2011
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The term 'stir-fry' always gets a groan from my 10 year old, but even she was thrilled with this dish. As others have stated, it definitely needs more veggies to make the meal. Here are the changes I made to make it a little more 'me'.
Additions:
Chili-Garlic Sauce (prepared from jar
Sesame Oil
Broccoli
Bean Sprouts
Substitutions:
Jalapeño (instead of peppers, mostly to control heat
White Wine Vinegar (no rice wine on hand
Omissions:
Entire marinade procedure
Outcome:
Delicious! Everyone loved it. Sauce was sweet, maybe a bit less sugar next time. Definitely going into my recipe files for regular use. Served with rice and sprinkled with peanuts for extra crunch. Way better than take out!
By blanken_10585491
Lititz, PA
on April 23, 2011
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Very tasty and flavorful, but watch the sodium. I added chili garlic sauce which added more flavor (and salt, but I think it was too salty even before the addition.
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