[onlypaid]
by Chef Terrance Fong
Summary: Kung Pao Chicken Dinner entre
Cooking time (duration): 15 minutes
Number of servings (yield): 2
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Ingredients
Marinade:
- White Velvet Marinade
- 1 large egg white
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 1 boneless skinless chicken breast sliced thinly
Sauce:
- 2 cups soybean oil plus 2 tbl
- 3 chili pods
- 1 tbl chopped garlic
- 2 tbl sugar
- 2 scallions chopped
- 1 scallion slivered
- 1/2 c Shaoxing wine, chinese rice wine
- 2 tbl rice vinegar
- 1 tbl lite soy sauce
- 1 tbl mushroom soy sauce
- 1 tsp cornstarch
- 3 tbl water
- 1/4 c peanuts for garnish
Instructions
Marinade:
- Combine all ingredients and let marinade 30 minutes to 8 hours, if you have the time.
Chicken:
- In 2 cups of hot oil, cook chicken in two separate batches. Drain and set aside.
- In wok or large skillet, heat 2 tbl of oil until smoking.
- Add chili pods and stir briefly until they start to turn a brown color.
- Add garlic, sugar, 2 of the chopped scallions, rice wine, rice vingegar, both soys and stir.
- Combine cornstarch and water (a slurry) in a small bowl and add to skillet. This will thicken the sauce.
- Add chicken and toss to coat in the sauce.
- Serve garnished with peanuts and slivered scallion along side white rice.
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