Kung Pao Chicken

Try this version of a take-away classic for a great-tasting spicy Kung Pao Chicken that is kind on the pocket!

  1. Combine chicken, 1 tbsp soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.
  2. Combine 2 tbsp soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.
  3. In a hot wok, stir-fry the peanuts in 1 ½ tbsp vegetable oil until golden brown, remove peanuts from wok, and set aside.
  4. Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.
  5. Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.
  6. In hot wok, stir-fry the red peppers in 2 tbsp vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in peanuts and serve.
Notes: Nick Zhou - Real & Healthy Chinese CookingRecipe from Nicholas Zhou's Real & Healthy Chinese Cooking on www.chinesefooddiy.com
Additional Information:
Number of Portions:
Very easy
Cooking Time:
<10 Min
Nick Zhou