Kung Pao Chicken
| Yield: | 1 Servings |
| Categories: | Chicken, Chinese, Marinades |
| 12 | oz | Chicken breasts; boneless |
| 4 | tb | Peanut oil; or corn oil |
| 2 | Red chiles; dried,seeded,cut | |
| 2 | Cloves garlic; peeled and sliced | |
| 4 | Ginger root slice; (4-6) thin slices | |
| 1 | tb | Dry sherry |
| 3 | Green onions; cut in small rounds | |
| 2 | oz | Peanuts; dry-roasted |
| MARINADE | ||
| 1/3 | ts | Salt |
| 2 | ts | Soy sauce; (thin, if possible) |
| 2 | ts | Dry sherry |
| 1 | ts | Cornstarch |
| 1 | tb | Egg white; slightly beaten |
| SAUCE | ||
| 1 | tb | Soy sauce; (thick) |
| 2 | tb | Chili sauce with garlic; (1-2) |
| 2 | ts | White wine vinegar |
| 2 | ts | Sugar |
| 1 1/2 | ts | Cornstarch |
| 6 | tb | Chicken stock; or water |
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