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Kung Pao Chicken #11
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    Kung Pao Chicken #11
  • 4 chicken breasts, skinned, boned and cubed into 3/4-inch pieces
  • 1 egg white
  • 1 Tablespoon cornstarch
  • 2 Tablespoons vegetable oil (peanut or sesame oils seem to work best, tho)
  • 1 cup unsalted peanuts (out of the shell)
  • 2 green onions, sliced
  • 2 Tablespoons dry sherry
  • 2 Tablespoons hoison sauce
  • 4 Tablespoons black bean sauce
  • 1/4 teaspoon chili paste -- (1/4 to 1/2)
  • 1 Tablespoon vinegar
  • 1 teaspoon sugar
  • 1 whole dried red chilis to taste
  • Combine the first 3 ingredients and refrigerate for 1/2 hour. Heat oil and stir fry chicken for 3 to 4 minutes. Add the remaining ingredients and simmer until chicken is done and the juices have soaked into the chicken enough to flavor it, about 10 to 20 min.

    Lemme know if you like it: Email me at krys@centcon.com and give me your opinions/suggestions/recipes you'd like to share or have shared.

    From: krys@centcon.com
    Posted By: ???
    Post Date: ???

    *BACK TO CHICKEN*







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