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Kung Pao Chicken #10
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    Kung Pao Chicken #10

    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 Marinade:
  • 2 Tbsp oyster flavored sauce
  • 1 tsp cornstarch
  • Sauce:
  • 1/4 cup black vinegar or balsamic vinegar
  • 1/4 cup chicken broth
  • 3 Tbsp rice wine or dry sherry
  • 2 Tbsp hoisin sauce
  • 1 Tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp chili garlic sauce
  • 2 tsp sugar
  • Other:
  • 2 1/2 Tbsp cooking oil
  • 8 small dried red chiles
  • 4 tsp minced garlic
  • 2 ribs celery, diced
  • 1/2 red bell pepper, cut into 1-inch squares
  • 1/2 cup diced bamboo shoots
  • 2 tsp cornstarch, dissolved in 1 Tbsp water
  • 1/2 cup toasted walnut halves (I used almond slivers and that worked too)
  • 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".
    Posted By:LearnAtHm2
    Post Date: Sun Feb 08 1998

    *BACK TO KUNG PAO*







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