Ingredients
-
1/2
-
2 - 3
-
-
1/2
-
3
-
-
1/2
-
1
-
2
-
1
-
-
-
-
-
Directions
Kung Pao Chicken, This is a popular Szechwan style dish that combines chicken (or pork, beef or shrimp) with peanuts., This is a very, very good recipe. The flavor is wonderful I served it with long grain rice cooked in chicken broth and stir fried veggies, bean sprouts, mushrooms, carrot, snow peas, broccoli. onion & cauliflower just excellent . This will be a regular. I like the way you laid out the recipe with Marinade, Seasonings etc. I got each ready and in a small bowl ready to use. You did not say to put the chicken in the marinade prior to cooking it but where else would you use it? I did this and it worked. Also used crushed dried peppers and shallot in stead of green onion and used the ginger. Thankyou, Bergy, This is a popular Szechwan style dish that combines chicken (or pork, beef or shrimp) with peanuts.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Have a Heat Proof Bowl Handy. |
|
2
Done
|
Line It With a Heat Proof Colander or Sieve. |
|
3
Done
|
You Will Cook the Chicken in What Seems a Lot of Oil but It Gets Poured Into the Sieve Allowing Any Excess to Drain Off While You Finish the Dish. |
|
4
Done
|
the Fire Should Be on High For the Whole Cooking Process. |
|
5
Done
|
Heat a Wok to Smoking and Pour in Enough Oil to Cover the Chicken. |
|
6
Done
|
When the Oil Is Hot, Carefully Add the Chicken. |
|
7
Done
|
Stir Until Just Cooked. |
|
8
Done
|
This Shouldn't Take More Than a Minute or So. |
|
9
Done
|
Carefully Pour the Contents of the Wok Into the Sieve-Lined Bowl. |
|
10
Done
|
Reheat the Wok and Pour in 2- 3 T of the Oil. |
