January 21st, 2015
I have been making this Kung Pao Chicken recipe for about twenty years. It’s one of my favorite dishes. The dried red chiles in it are VERY HOT, and the first time I ordered this dish in a restaurant, I didn’t know that you aren’t supposed to eat them. One bite was all it took to keep me from ever making that mistake again!
Freshly grated ginger, green onions, and peanuts all add to the wonderful flavor of Kung Pao Chicken.
And so does the soy sauce. Kikkoman brand is my favorite and the only one I ever use.
If you like spicy food, you’ll love Kung Pao Chicken!
Recipe Adapted by Winner Dinners/Origin Unknown
Serves about 4
2 tablespoons water
2 tablespoons cornstarch
1 teaspoon salt
1-1/2 pounds of chicken breasts, cut in small pieces
3 tablespoons salad oil, divided
about 5 small dried hot red chiles
1/2 cup salted or dry-roasted peanuts
2 garlic cloves, minced
2 tablespoons grated fresh ginger
1 bunch of green onions, cut in 1-1/2 inch pieces
hot cooked rice
1/4 cup soy sauce
2 tablespoons white vinegar
1/2 cup water
1/4 cup sugar
3 tablespoons cornstarch
In a bowl, stir together water, cornstarch, and salt. Add chicken and stir to coat. Stir in 1 tablespoon of the oil and let marinate for 15 minutes. Meanwhile, prepare cooking sauce by stirring together all ingredients; set aside. Place a wok over medium heat, and add 1 tablespoon of the oil. When oil is hot, add chiles and peanuts and stir until chiles just begin to char. Remove chiles and peanuts from wok. Pour 1 tablespoon oil into wok. Add garlic and ginger and stir at once. Then add the chicken mixture. Increase the heat to high. Stir-fry until meat is no longer pink in center (about 3 minutes); cut to test. Add peanuts, chiles, and green onions. Stir cooking sauce and pour into wok; stir until sauce boils and thickens. Serve over hot cooked rice.