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 KristineM12123
on October 18, 2012
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I also found the way this recipe read to be confusing with all of the remaining ingredients under the sauce. I am not one to read twice, cook once so I mixed everything together. I did however stirfry/sautee some extra onions, and chili flakes before cooking chicken and dumping my entire sauce mix in. I then at the end added water chesnuts and some more green onions. I even threw some flaxseeds in while the chicken was browning, which actually took closer to 5-7 minutes, probably because I doubled the batch.
All in all, I used this recipe as a guide and it was a HUGE HIT! Need to spice it up a bit more though next time I think.
By kpm7679_8254179
Phoenix, AZ
on March 22, 2012
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This tasted great! As good as my favorite restaurant makes. Hold off on the cornstarch at the end, you may not need it. If you do want it a little thicker, add just a little. My first try at this recipe came out with a thicker sauce than it should have had and after that I have either added none or maybe a tsp or two. I also upped the vegetables adding carrots, onions and water chestnuts.
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!
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