Ingredients
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-
1
-
1
-
1
-
1
-
12
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-
1
-
1
-
1
-
-
-
-
-
Directions
Kung Pao Chicken, In ‘300 Best Stir-Fry Recipes’ by Nancie McDermott, In ‘300 Best Stir-Fry Recipes’ by Nancie McDermott
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Steps
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1
Done
|
Marinade--in a Bowl Combine Soy Sauce, Sherry, Cornstarch and Oil; Stir Well Into a Smooth Sauce. |
|
2
Done
|
Add Chicken, Stirring to Coat Evenly. |
|
3
Done
|
Set Aside at Room Temperature For 30 Minutes or Cover and Refrigerate For Up to 1 Day. |
|
4
Done
|
Sauce--in a Small Bowl, Combine Soy Sauce, Sherry, Vinegar, Sugar, Cornstarch and Salt; Stir Well Into a Smooth Sauce; Set Aside. |
|
5
Done
|
Heat a Wok or a Large Deep Skillet Over High Heat. |
|
6
Done
|
Add Vegetable Oil and Swirl to Coat the Pan. |
|
7
Done
|
Add Chilies and Peppercorns, If Using, and Toss Well. |
|
8
Done
|
Add Chicken Mixture and Spread Into a Single Layer. |
|
9
Done
|
Cook, Undisturbed, Until Edges Turn White, About 1 Minute. |
|
10
Done
|
Toss Well; Add Garlic, Ginger and Green Onions. |
