Kung Pao Chicken
A very famous and delicious Asian recipe sizzled with Chinese rice wine and spiced with oriental sweet chili garlic sauce. This recipe yields 3 to 4 servings.
Kung Pao Chicken
Ingredients
- 1 lb. boneless, skinless chicken
- 1 tsp. hoisin sauce
- 2 tbsp. oyster sauce
- 2 tsp. cornstarch
For the Sauce:
- 4 tbsp. Chinese rice wine or dry sherry
- 3 tsp. sweet chili garlic sauce
- 1 tbsp. hoisin sauce
- 1/4 cup chicken broth
- 2 tbsp. soy sauce
- 1/4 cup balsamic vinegar
- 2 tsp. sesame oil
- 6 small dried chili peppers
- 1/2 cup bamboo shoots, julienned
- 1/2 red bell pepper, cut into 1” dice
- 1/2 cup celery, diced
- 2 tsp. ginger, minced
- 3 tsp. garlic, minced
- 3 tbsp. vegetable oil
- 2 tbsp. cornstarch dissolved in 2 tbsp. cold water
Directions
- First, Cut chicken into 1” pieces, and then combine the chicken with the oyster sauce, hoisin sauce and cornstarch in a bowl. Marinate 20 minutes.
- Next, combine the ingredients for the sauce in a bowl; set aside.
- After that, add 2 tbsp. vegetable oil in a heated wok or sauté pan. after that, add the chilies and cook for about 15 seconds.
- Add the chicken and stir-fry for 3 minutes, and then remove the chicken and chilies from the pan.
- Next, add 1 tbsp. vegetable oil to the pan and add the garlic and ginger.
- Meanwhile, sauté for 10 seconds. Add the vegetables and sauté for 2 minutes.
- Add the chicken and chilies back into the pan, and then add the sauce and bring to a boil.
- Lastly, add the cornstarch and boil for 2 minutes, until the sauce is thickened and the starch taste is cooked out.
- Kung Pao Chicken is ready to serve!
ENJOY!
Related posts:
