K’ung Pao Chicken – Asian Food Recipes

Recipe ingredients and directions:

1/2 lb. chicken, cubed

1 Tbs cornstarch

1 Tbs dry sherry

1/2 tsp salt

1/2 tsp white pepper

1 tablespoon vegetable oil

1 Tbs vegetable oil

6-10 chinese dried red peppers

1/2 to 1 cup unsalted peanuts

2 Tbs soy sauce

1 Tbs white vinegar

1 Tbs dry sherry

3 Tbs chicken broth or water

2 tsp cornstarch

2 tsp sugar

1 tsp garlic, diced

1 tsp ginger, diced

1 Tbs vegetable oil

5 to 10 green onions, chopped in 1 inch lengths

Combine chicken, cornstarch, sherry, salt and pepper in bowl to

coat. Add vegetable oil, let sit for 15 minutes.

Heat oil in a wok. Add peppers and peanuts, stir constantly. (The

peanuts are very easy to burn if you don’t keep them moving.) When

the peppers begin turning dark, remove to a separate container

immediately. If the peppers become black, throw away the mixture

and start again with fresh ingredients in a clean wok. Burnt peppers

leave behind a nasty oil.

Mix soy, vinegar, sherry, broth, cornstarch and sugar together to

make cooking sauce.

Heat oil in the wok. Add garlic and ginger to oil, stir until the

garlic gets slightly browned. Add the chicken and stir fry. When

the chicken appears to be completely cooked, add the onions, peanut

mixture, and cooking sauce. Stir until thickened.

Serve over rice.

Category: Asian Recipes