"Threshold of Pain" Kung Pao Chicken
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | lb | Boneless chicken breast (I actually like thighs in this; too), cubed |
| 1/2 | c | Whole Chinese hot dried red peppers; stemmed |
| 1/2 | c | Roasted peanuts |
| 1 | tb | Fresh ginger; crushed and minced |
| 1 | tb | Fresh garlic; crushed and minced |
| MARINADE | ||
| 1 1/2 | tb | Cornstarch |
| 1 | tb | Cold water |
| 1 | tb | Soy sauce |
| SAUCE | ||
| 2 | tb | Soy sauce |
| 1 | tb | Mirin (rice wine) |
| 1 | tb | Sesame oil |
| 1 | ts | Sugar |
| 1 | ts | Cornstarch |
| 1 | ts | White vinegar |
| Peanut oil for frying | ||
| GARNISH | ||
| 4 | Scallions; sliced into rings | |
| 2 | Fresh red -and- | |
| 2 | Green hot "finger" chiles (e.g. long Thai); sliced into rings |
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