Kung Pao, Original
| Yield: | 4 Servings |
| Categories: | Chinese, Rice |
| 1 | lb | Chicken breast; cut-up (bite |
| 1 | Marinade* | |
| 1 | Egg whites; raw | |
| 2 | ts | Cornstarch |
| 2 | ts | Soy sauce |
| 1 | ts | Sherry or rice wine |
| Sauce* | ||
| 3 | tb | Soy sauce |
| 2 | tb | Brown sugar |
| 2 | tb | Oysters sauce |
| 2 | tb | Vinegar |
| 2 | tb | Sherry |
| 1 1/2 | ts | Sesame oil |
| 1/4 | c | Water |
| 4 | Green onion; sliced | |
| 1 | cn | Chestnuts; sliced |
| 4 | tb | Peanut oil |
| 1 | c | Roasted peanuts |
| 1/2 | ts | Red peppers, dried; power |
| 1 | Pepper,bell; cut-up | |
| 1 | Garlic,clove,raw; diced | |
| Cornstarch mixture* | ||
| 1 | ts | Cornstarch |
| 2 | ts | Water |
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