Kung Po Chicken
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 whl chicken breasts
8 whl dried red chili pepper
6 tablespoons Peanut or corn oil
1 teaspoon Cornstarch
1 Egg white
1/2 cup Roasted peanuts
salt
2 Scallions, cut in 1/4 in
1 teaspoon Sesame oil
2 tablespoons Soy sauce
Water
1 teaspoon Distilled white vinegar.jpg)
Equipment:
sieve
pot
wok
Cooking instruction summary:
- Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups. Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean with a wet towel. Remove the tops and set aside on plate with scallions Combine the sauce ingredients in a cup. Set aside near cooking area. Place a strainer over a pot near the cooking area. Heat a wok over moderate heat until it is very hot. Add the peanut oil and heat to about 300. Mix the chicken again and add to the hot oil. Raise the heat to
Step by step:
1. Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups.
2. Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean with a wet towel.
3. Remove the tops and set aside on plate with scallions
4. Combine the sauce ingredients in a cup. Set aside near cooking area.
5. Place a strainer over a pot near the cooking area.
6. Heat a wok over moderate heat until it is very hot.
7. Add the peanut oil and heat to about 30
8. Mix the chicken again and add to the hot oil. Raise the heat to
Nutrition Information:
covered percent of daily need
Related Videos:
Ching He Huang's Kung Po Chicken Recipe | The Kitchen | Food Network
