Authentic Kung Pao Chicken
Makes:
4 servings
Total Time:
20 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- Marinade:
- 2 Tbsp. oyster sauce
- 1 tsp. cornstarch
- 3/4 lb. boneless skinless chicken
- Sauce:
- 1/4 cup Chinese black vinegar or balsamic vinegar
- 1/4 cup chicken broth
- 3 Tbsp. Chinese 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
- 2-1/2 Tbsp. cooking oil, divided
- 8 small dried red chilies
- 4 tsp. minced garlic
- 2 stalks celery, diced
- 1/2 red bell pepper, cut into 1-inch squares
- 1 can (8 oz.) sliced bamboo shoots, drained
- 2 tsp. cornstarch dissolved in 1 Tbsp. water
- 1/3 cup roasted peanuts
make it
Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl.
Place a wok over high heat until hot. Add 2 Tbsp. oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok.
Add remaining 1/2 Tbsp. oil to wok, 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 chilies 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 peanuts and stir to coat.
Notes
