Kung Pao Chicken
| Yield: | 6 Servings |
| Categories: | Chinese, Chicken |
| 1 1/4 | lb | Chicken thighs, boned |
| 1 | Egg | |
| 1 1/2 | tb | + 2 tea. cornstarch |
| 4 | tb | Soy sauce |
| 4 | tb | Peanut oil |
| 19 | oz | Bamboo shoots, drained and Cubed |
| 8 | Scallions, white only, diced 3/4 inch | |
| 3 | To 5 dried chili peppers, cut into 1/2 inch pieces | |
| 1 1/2 | tb | Cold water |
| 2 | tb | Rice wine |
| 2 | ts | Sesame oil |
| 1 1/2 | tb | Chinese black vinegar |
| 1 | tb | + 1 teaspoon sugar |
| 2 | ts | Minced fresh ginger |
| 1 | Clove garlic, minced | |
| 1 | c | Unsalted, roasted peanuts |
Advertisement