This is my brother’s favorite Chinese dish. I always include it when doing a Chinese-themed meal. The spiciness can be regulated by how you incorporate the dried red peppers. For the hottest dish, fry the peppers in the peanut oil first and then use that oil to fry everything else. For a really mild dish, add the peppers to the last frying step (before adding the sauce) and cook for only a minute or two.
Kung Pao Chicken
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Ingredients
- 1 tablespoon corn starch
- 1 tablespoon soy sauce
- 1 tablespoon sherry or rice wine
- 1 egg white beaten
- 4 chicken thighs boneless and skinless, cut into 1/2" to 3/4" cubes
for sauce:
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1 tablespoon corn starch
- 1 clove garlic minced
- 1 1/2 tablespoons molasses
- 1/3 cup water
garnish:
- 2 bunches green onions sliced into 3/4" chunks
- 1 medium green pepper sliced into 3/4" pieces
- 1/3 cup peanuts
- 5 small dry red peppers
- 1 small can water chestnuts sliced into 3/4" chunks
Instructions
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Combine first four ingredients and marinate the chicken, 30 minutes or more.
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Stir fry the marinated chicken in peanut oil.
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Drain and clean pan.
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Fry peanuts until light brown, remove, reserving oil.
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Fry chili peppers until dark in peanut oil.
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Remove peppers and set aside
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Add Green Pepper and fry for 2-3 minutes
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Add chicken, peanuts, sauce, water chestnuts
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Cook two to three minutes, stirring as sauce thickens
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Add more water to thin if necessary, and add green onions.
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Return the red peppers if desired
-
Serve with rice.
Recipe Notes
The spiciness can be regulated by how you incorporate the dried red peppers. For the hottest dish, fry the peppers in the peanut oil first and then use that oil to fry everything else. For a really mild dish, add the peppers to the last frying step (before adding the sauce) and cook for only a minute or two.