Ingredients
-
1 1/2
-
1/2
-
1
-
1
-
4
-
1/2
-
10
-
4
-
2
-
1/2
-
-
-
-
-
Directions
Kung Pao Chicken II (Copycat),I’m hoping this is as good as the Kung Pao Shrimp I had at PF Chang’s! There’s been a lot of comments about this being salty. You might want to omit the salt and use low salt ingredients.,My husband is obsessed with this. For the chicken, I skip everything except the chicken, egg white, corn starch. For the sauce, before I add the ingredients, I put garlic & fresh ginger in the hot pan for 30 seconds. Also, we like sauce so I double the recipe – but dont double the soy sauce, its too much soy flavor. If its too soy-heavy, add honey & water.,Less peanuts, more GPO.
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Steps
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1
Done
|
Combine Chicken, Salt, Egg White, and Cornstarch. Mix Well by Hand and Set Aside. |
|
2
Done
|
in a Small Bowl, Blend All Sauce Ingredients. Set Aside. |
|
3
Done
|
Add 2 Tablespoons Oil to Heated Wok and Stir Fry Chicken. Cook the Chicken Until It's Golden to Golden Brown on Each Side. Remove to Serving Bowl. |
|
4
Done
|
Add 2 More Tablespoons Oil to Same Wok. |
|
5
Done
|
Toss Peanuts and Chili Peppers in the Wok and Stir Fry Until Peppers Turn Dark Red. |
|
6
Done
|
Remove from Wok and Add to Chicken. Lower Heat. If Necessary, Add More Oil. |
|
7
Done
|
Stir Fry Green Onions and Garlic For Several Seconds. (do not Let Garlic Burn.). |
|
8
Done
|
Return Chicken, Peanuts and Peppers to Wok and Stir Fry a Few Seconds to Combine. |
|
9
Done
|
Add Water Chestnuts and Combined Sauce Ingredients and Stir Fry Till Heated Through and Thickened (less Than a Minute). |
|
10
Done
|
Serve Over Rice. |
