Ingredients
-
1 1/4
-
1
-
4
-
1
-
2
-
1
-
1
-
1/4
-
1
-
3
-
1/2
-
4
-
2
-
1/2 - 1
-
Directions
Kung Pow! Chicken, Sesame oil really adds to this Kung Pao Chicken recipe Not for the faint of heart!, tasty, while it is a little bit hot and not good for my poor skin, Excellent dish I put in more of the chili sauce, added carrots, celery, onions and ginger Put it over a bed of rice and its dinner everyone loves
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Steps
|
1
Done
|
In a Small Bowl, Combine Chicken With Egg White and 3 Teaspoons of the Cornstarch, Toss to Coat. |
|
2
Done
|
in Another Bowl, Blend Chili Paste, Soy Sauce, Sherry, Vinegar, Broth, 1 Teaspoon Cornstarch, and Sesame Oil. Set Sauce Aside. |
|
3
Done
|
Heat Oil in a Wok or Large Frying Pan Over Medium-High Heat. Add Chicken and Stir Fry Until It Separates and Turns White, About 4 Minutes. Remove With a Slotted Spoon and Drain on Paper Towel. |
|
4
Done
|
Fry the Peanuts in the Oil Over Medium Heat Until They Are Golden Brown, About 3 Minutes. (you May Need to Add a Bit More Oil). Remove and Drain. |
|
5
Done
|
Remove All but 2 Tablespoons Oil from the Pan, Stir Fry Onions, Garlic and Hot Pepper For 30 Seconds. Add Chicken, and Stir Fry Over High Heat 1 Minute. |
|
6
Done
|
Add the Sauce, Stir Fry Until Heated Through and Thickened. Add Peanuts and Stir. |
