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Kung Pao Chicken

By: Kevin of Closet Cooking (http://closetcooking.com/)
This image courtesy of closetcooking.com

Cooking Chinese food takeout favorites at home is far easier than you would think. This Kung Pao Chicken recipe from Kevin of Closet Cooking (http://closetcooking.com/) will show you how to make one of the tastiest Chinese food easy chicken recipes.

Notes

This recipe comes courtesy of Kevin of Closet Cooking (http://closetcooking.com/)


For more recipes from and information about Kevin, be sure to check out his Featured Foodies profile page

Makes4 servings

Preparation Time30 min

Cooking Time10 min

Ingredients

  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoxing (rice wine) or dry sherry
  • 2 teaspoons corn starch
  • 1 1/2 teaspoon sesame oil
  • 1 pound chicken breast, cut into bite sized pieces
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Chinkiang (Chinese black vinegar) or balsamic vinegar
  • 2 tablespoons chicken broth, or water
  • 1 teaspoon sugar
  • 3 tablespoons oil
  • 10 dried red chilies
  • 1 tablespoon Sichuan peppercorns, toasted
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 4 green onions, sliced
  • 1/4 cup peanuts

Instructions

  1. Mix together the soy sauce, Shaoxing, 1 teaspoon of corn starch, and 1/2 teaspoon of sesame oil. Marinate the chicken in the mixture for at least 20 minutes.
     
  2. Mix the light and dark soy sauces, Chinkiang, chicken broth, sugar and remaining corn starch, and set aside.
     
  3. Heat one tablespoon of the cooking oil in a pan over medium-high heat, add the chicken and saute until just about cooked and set aside.
     
  4. Heat the remaining oil in a pan over medium-high heat, add the chilies and peppercorns and saute until fragrant, about a minute. Add the garlic and ginger and saute until fragrant, about a minute.
     
  5. Add the sauce mixture, bring to a boil, add the chicken, green onions and peanuts, remove from heat and stir in the sesame oil.

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