Note from cookbook: "Here's my recipe for one of the most famous of all Sichuan/Hunanese dishes--hot, sour, sweet and savory Kung Pao Chicken. To
make it even hotter, break open one or more of the dried chili pods before adding them to the wok."
- 3/4 lb. boneless, skinless chicken
Cut chicken into 1-inch pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce
ingredients in a bowl; set aside. Place a wok over high heat until hot. Add 2 Tbsp oil, swirling to coat
sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir fry for 2 minutes. Remove the chicken and chiles from the
wok. Add remaining 1/2 Tbsp oil, swirling to coat sides. Add garlic and cook, stirring until fragrant, about 10 seconds. Add celery, bell pepper, and
bamboo shoots; stir-fry for 1 1/2 minutes. Return chicken and chiles to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch
solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.
Makes 4 servings.
From: Martin Yan's "Culinary Journey through China".
Post Date: Sun Feb 08 1998
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