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Kung Pao Chicken #3
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    Kung Pao Chicken #3

  • 1 lb. boneless, skinless chicken breasts cubed
  • 2 (or more... much more) whole Chinese hot dried red peppers
  • 1/2 cup peanuts
  • 1 tsp fresh ginger
  • minced 4 scallions
  • chopped 1/2 green pepper
  • cubed 1/2 red pepper, cubed
  • Marinade:
  • 1 1/2 TBSP cornstarch
  • 1 TBSP water
  • 1 TBSP soy sauce
  • Season Sauce:
  • 2 TBSP soy sauce
  • 1 TBSP sherry or rice wine
  • 1 TBSP sugar
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1 tsp sesame oil
  • 1/2 tsp white vinegar
  • Mix chicken, cornstarch, water and soy... marinate for 1/2 hour. - Mix seasoning sauce, set aside - Heat a little oil in wok, stir fry chicken until it is cooked and turns white, remove and set aside - Heat a little oil in wok, stir fry red pepper until they turn black - Add fresh ginger and stir fry for about 10 seconds, stirring constantly - Add the seasoning sauce, stirring until thick - Add the cooked chicken, stir until thoroughly heated - Add scallions, green and red peppers and cook for 1 minute more - Turn off heat, add peanuts, mix well and serve over white rice

    It's funny you asked for this. Just last night I was at a chinese restaurant that had Kung Pao Pork on the buffet table, and I was raising some eyebrows as one by one, I was picking the chiles out of the pan and piling them on my plate. The wait staff at this place knows that when I walk in, to bring out chopsticks, bowls of hot mustard, sauteed chiles and a cup of red chile paste with garlic...

    From: Mark P. Stevens via the CH- Mailing List
    Posted By:Mark P. Stevens
    Post Date: Thu, 6 Jun 1996

    *BACK TO KUNG PAO*







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