Ingredients
-
2
-
1/2
-
1
-
1
-
2
-
1/2
-
10
-
2
-
2
-
-
-
-
-
-
Directions
Spiced Kung Pao Chicken, Many Chinese dishes have historical origins. This is a Szechwan dish named after a high ranking official of the Ching Dynasty. From Madame Wong’s Long-Life Chinese Cookbook., Yummy! Made as directed except that used my deep fryer for step 3 instead of a wok. It was spicy, but not taste bud numbingly hot. I’ll definitely make this again. Thanks for posting! Made for the Seasoned Sailor and his Sassy Sirens, ZWT6, This was very good. Being Diabetic, I miss Chinese take-out. This brought me right back… I had some ginger in the fridge and threw some into the sauce and bang! No need for the peppers. Next time I will add more scallions. Thanks for the recipe….
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Steps
|
1
Done
|
Combine Chicken, Salt, Egg White, and Cornstarch. Mix Well by Hand. Set Aside. |
|
2
Done
|
in Small Bowl, Blend Sauce Ingredients. Set Aside. |
|
3
Done
|
Heat Oil to 350 in a Wok. Deep Fry Chicken Until It Seperates and Is Almost Cooked. |
|
4
Done
|
Remove by Draining Through Strainer Into Another Pot. |
|
5
Done
|
Reheat Same Oil. |
|
6
Done
|
Deep Fry Peanutsover Moderate Heat Until Golden Brown. |
|
7
Done
|
Remove by Draining Through Strainer. |
|
8
Done
|
Reheat 2 Tbs. Oil in Wok Til Smoking Hot. |
|
9
Done
|
Stir-Fry Red Chili Peppers Til They Are Dark Red. |
|
10
Done
|
Lower Heat. |
