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Kung Pao Chicken
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    Kung Pao Chicken

  • 1 lb boneless, skinless chicken breast
  • 1 egg white, save yolk for fried rice tomorrow
  • 1 tbl cornstarch
  • 1 tbl sherry, or rice wine
  • 1 tbl chili & garlic paste
  • 1 tbl hoisin sauce
  • 1 tsp sugar
  • 2 tsp light soy sauce
  • 1 tsp minced garlic
  • 1 tsp minced ginger root
  • 1 tsp crushed hot chile pepper
  • 1/2 cup roasted unsalted peanuts
  • Peanut oil
  • This is also known as the Viceroy's Chicken, because a Peking government official was exiled to Szechuan, as a Viceroy, and when he did come back, he brought this recipe with him...I do the chicken in a slippery marinade, of which I have written previously, it is simple, but, oh so effective.

    Cut the chicken into bite size pieces. In a bowl, beat the egg white, and add one tsp of the sherry, then the cornstarch...mix this around, hand is best, and set it aside in the fridge.

    In another bowl mix everything else, except the peanuts, and depending on how hot you wish to have it, add or subtract the amount of chile. If this is too dry, add a little water or more rice wine, or Chinese cooking wine, if available. Place about half a cup of peanut oil in a hot wok, and stir fry the chicken pieces, about half a dozen at a time until they are all browned...drain off most of the oil, and re-heat the wok, then add the remaining ingredients to the wok and heat until simmering, then add the reserved chicken...stir fry this until it starts to reduce, and add the peanuts and serve....just before serving, sprinkle with sesame oil.

    Serve with stir fried vegetables and Thai rice, with pickled ginger as a side dish. The real secret here, is the slippery marinade, I use it for all chicken and pork that I wish to deep fry. ..Cheers,Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@shaw.ca
    Post Date: ???

    *BACK TO DOUG IRVINE*







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