Kung-Pao Chicken

Description

Kung Pao Chicken is a classic dish in Chinese cuisine, originating in the Sichuan Province of central-western China. Very popular and famous dish in China.

Ingredients

• 2 chicken drumsticks (or chicken breast may be substituted)
• ½ cup deep-fried peanuts
• 8 dried red chiles
• 1 tablespoon Szechwan peppercorns
• 1 tablespoon chopped garlic and ginger
• oil for cooking

A

• 1 tbsp rice wine
• 1 tbsp soy sauce
• 1 tbsp cornstarch mixture
• ½ egg white

B

• 1 tbsp rice wine
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tsp vinegar
• 1 tbsp cornstarch mixture

Directions

1. Remove bones from drumsticks and cut meat into cubes
2. Mix A ingredients and marinate chicken for 10 minutes
3. Clean dried chile with wet cloth. Do not wash because water may cause chiles to burst. Remove seeds from dried chiles and cut into sections.
4. In wok, add 3 tbsp oil. Stir fry Szechwan peppercorns until fragrant. Remove and add chopped garlic, ginger and dried chiles.
5. Add chicken cubes that have been lightly brushed with oil. Stir fry well.
6. Add peanuts, stir well, and serve.