Name: Kung Pao Chicken
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 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; 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

Directions

Marinade: 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: 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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Kung Pao Chicken

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