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The Reason the Chicken Crossed the Road: Kung Pao Chicken

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One of the classic dishes in the realm of Chinese cooking is the famed Kung Pao Chicken. Chances are you have ordered this dish at your favorite Chinese Restaurant. Now you can make it at home. it is simple and it is quick.

One of the reasons why Kung Pao chicken is a favorite of Chinese cooking is the fact it is a perfect combination of taste and texture. You can use any type of chicken met for this dish. At Casa de Cuisine we opt for breast meat as it cooks much faster.

Ingredients needed to make Kung Pao Chicken (serves 4):

  • ¼ cup soy sauce
  • 3 Tbs. rice wine
  • 3 ½ tsp. sugar
  • 3 tsp. cornstarch
  • 1 ½ tsp. grated ginger
  • 2 chicken breasts, skinned, boned and cubed
  • ½ cup peanut oil
  • 5 Thai peppers
  • 3 green onions, chopped
  • 6 cloves garlic, thinly sliced
  • 2/3 cup chicken stock
  • 1 tsp. salt
  • ¾ tsp. cider vinegar
  • ½ cup unsalted chopped peanuts

Steps:

  1. In a small bowl whisk together 2 Tbs. soy sauce, 2 Tbs. rice wine, 1 ½ tsp. sugar, 1 ½ tsp. cornstarch and grated ginger.
  2. Place the cubed chicken into a medium non-metallic bowl. Pour the marinade over the chicken and toss to coat. Cover the bowl and let marinate at room temperature 30 minutes.
  3. In a medium sauté pan or skillet heat the peanut oil over high heat. Add the Thai peppers and fry until the turn brown. Remove the peppers with a slotted spoon as set aside.
  4. Remove all but 2 Tbs. of oil from the pan. Add the chicken ad fry 5 minutes. Add the green onions and garlic and fry 30 seconds.
  5. In a small bowl whisk together the stock, remaining soy sauce, rice wine, salt, sugar and cornstarch. Stir into the pan with the chicken.
  6. Add the Thai peppers back to the pan.
  7. Stir in the vinegar and peanuts.
  8. Serve over boiled or steamed rice.

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