Kung Pao Chicken
Directions
- 1Finely mince garlic, dice onion, red and green bell pepper and celery. Peel and dice carrots. Thinly slice chicken.
- 2Marinate chicken with baking soda, soy sauce and white pepper for 15 minutes.
- 3Make the sauce by combining Shaoxing wine, oyster sauce (or mushroom sauce), soy sauce, chicken bouillon, sugar, chili paste, and distilled vinegar.
- 4Add oil to the wok, add garlic and sauté for 30 seconds.
- 5Add the marinated chicken and optionally dark soy sauce for color. Cook until it is cooked through.
- 6Remove chicken from wok. Add more oil and sauté onions.
- 7Add dried chilies for extra spice and then the rest of the vegetables.
- 8Sauté for 2–3 minutes.
- 9Add chicken, sauce, cornstarch slurry, water chestnuts and peanuts.
- 10Toss well and serve.
Ingredients
- 1 garlic
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 1 stalk celery
- 2 carrots
- 1 lb chicken
- 1 tsp baking soda
- 2 tbsp soy sauce
- 1 pinch white pepper
- 1 tbsp Shaoxing wine
- 2 tbsp oyster sauce
- 2 tbsp mushroom sauce
- 1 tbsp soy sauce
- 1 tbsp chicken bouillon
- 1 tbsp sugar
- 1 tbsp chili paste
- 1 tbsp distilled vinegar
- 2 tbsp oil
- 1 tbsp dark soy sauce
- 1 handful dried chili peppers
- 1 tbsp cornstarch slurry
- 1 cup water chestnuts
- 1 cup peanuts
Equipment
knifecutting boardwokwooden spatula
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