Kung Pao Chicken
Kung Pao Chicken





Chinese Kung Pao Chicken

Chinese Cooking Recipe > chicken Recipes > Kung Pao Chicken

Kung Pao Chicken

Ingredients:
1/2 cup raw peanuts
3 c Peanut oil
250 grams chicken meat at room temp.
1 large Egg white
1 1/2 tb Water chestnut flour or cornflour
Sauce:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger
1/2 Chicken cube ( Knorr/Maggie)
1/2 tb Sesame oil
1/2 tb Chinese Red vinegar ( or any other )
1/2 tb Dark soy sauce
1 tb (level) chili paste with garlic
1 tb Sugar
Cornflour paste


Directions:
Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Keep aside.

Pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour/corn flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.

Deep-frying: Heat cooking oil in wok (karhai )or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Keep aside.

Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Keep aside.


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