PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
"Threshold of Pain" Kung Pao Chicken
  Back To Index
    "Threshold of Pain" Kung Pao Chicken

  • 1 lb boneless chicken breast (I actually like thighs in this, too), cubed.
  • 1/2 cup whole chinese hot dried red peppers, stemmed.
  • 1/2 cup roasted peanuts
  • 1 tbsp fresh ginger, crushed and minced
  • 1 tbsp fresh garlic, crushed and minced
  • Marinade:
  • 1 1/2 tbsp cornstarch
  • 1 tbspn cold water
  • 1 tbsp soy sauce
  • Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp Mirin (rice wine)
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • Peanut oil for frying
  • Garnish:
  • 4 scallions, sliced into rings
  • 2 fresh red and 2 fresh green hot "finger" chiles (e.g. long thai), sliced into rings.
  • Directions:
    Make the marinade: Mix all ingredients and stir to dissolve cornstarch. Add chicken and marinate 30 minutes or longer.
    Mix sauce and set aside.

    Heat a bit peanut oil in the wok until just shy of smoking. Add chickenand stir fry until it is cooked and turns white. Remove and set aside.

    Add more oil to the wok, and reheat until almost smoking. Stir fry red peppers until they are crisp and start to turn black. Add ginger and garlic and stir fry for about 10 seconds, stirring constantly. Add the sauce, stirring constantly until slightly thickened. Add the chicken and stir until tyhe chicken is heated through and the sauce is thick. Remove from heat and stir in the peanuts.

    Serve over white rice, garnished with chile and scallion slices.

    From: Larry Hunter via the CH-Mailing list
    Posted By:Larry Hunter
    Post Date: Thu, 6 Jun 1996

    *BACK TO KUNG PAO*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com