Kung Pao Chicken - Gungbao Chicken

Recipe Ingredients

• 1.00 lb Chicken
• 2.00 tb Soy sauce
• 1.00 tb Cornstarch
• 1.00 tb Rice wine
• 2.50 oz Peanuts
• 4.00 Scallions
• 8.00 Dried chiles
• 3.00 sl Ginger
• 2.00 ts Sugar
• 2.00 ts Sesame oil
• Oil for frying

Recipe Directions

• Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and rice wine.


• Cut the scallions into 1 in. pieces and the chiles in half (they are assuming you are using small ones).


• Heat the oil and deep fry the chicken dice for 2 minutes and drain well.


• Reheat the oil and fry peanuts for 3 minutes and drain


• Heat a pan with 3 TB of oil and stir fry ginger, scallions and chiles.


• And chicken dice and stir fry for another minute before stirring in 1 tb soy and the sugar.


• Adjust the seasonings and stir in the peanuts.


• Serve sprinkled with sesame oil.


• Note: I believe this recipe assumes the use of raw peanuts. If you are using roasted peanuts, omit the deep fry.

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