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Kung Pao Chicken

 

 

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Kung Pao Chicken

In the Chinese Kitchen with
Shirley Fong-Torres
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Shirley Fong-Torres, 1993, Pacific View Press

Alibris 

1 whole chicken breast, skinned, boned,
and cut into bite-sized pieces

Marinade for Chicken:
1 tablespoon soy sauce
2 teaspoons rice wine or dry sherry
1 teaspoon fresh ginger, minced
1/4 teaspoon sesame oil
1 teaspoon hot chili oil

Other Ingredients:
1 tablespoon vegetable oil
1 teaspoon hot chili pepper oil
2 or 3 whole chili peppers (optional)
1 yellow onion, sliced
1 bell pepper, diced into 1/2-inch pieces
7 ounces of firm tofu, diced into
1/2-inch cubes
1 cup chicken broth
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons rice wine or dry sherry
1 tablespoon cornstarch mixed with
2 tablespoons cold water
1/2 cup roasted peanuts

"This dish is a favorite of most people who like spicy food.
Adjust the spiciness by adding more peppers or chili oil."

Combine the marinade ingredients in a large bowl and toss with
the chicken. Marinate for 2 to 3 hours.
Heat wok with 1 tablespoon vegetable oil and 1 teaspoon chili pepper
oil, swirling to coat sides. Stir-fry the whole chili peppers for a few
seconds. When they turn black, remove and discard. Add onion and
chicken and stir-fry over high heat to sear the meat. Add bell pepper,
and continue to stir-fry for 2 minutes. Gently fold in tofu and chicken
broth. Blend in hoisin sauce, oyster sauce, and wine, and bring to a
near boil. Add the cornstarch mixture and continue to cook until
sauce thickens slightly. Sprinkle in roasted peanuts. Serves 2 to 3.


Featured Archive Recipes:
Chicken Pad Thai
Kung Pao Shrimp with Cashews
Tandoori Murg (Curried Chicken)
 

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