Recipe: Kung Pao Chicken
Ever had good kung pao chicken? We haven't found a Chinese restaurant in Chicago that can do it. In fact, we'd rather go to a dive for KPC rather than a respected restaurant—because we know what to expect: Lots and lots of grease! But for those of you who don't like drinking oil, here is a recipe that is simple and tasty.
Ingredients
- 12 oz chicken breast
- 4 tablespoons oil (preferably, corn or peanut)
- 2 dried red chilies seeded and but into pieces
- 2 cloves garlic, peeled and sliced
- 4 slices ginger
- 1 tablespoon sherry
- 3 scallions cut into rounds
- roasted peanuts
Marinade
- 1/2 teaspoon salt
- 2 teaspoons soy sauce
- 1 teaspoon corn starch
Sauce
- 1 tablespoon soy sauce
- dash of chili sauce
- 2 teaspoons white wine vinegar
- dash of sugar
- 1 1/2 cornstarch
- 6 tablespoons water
- Cut chicken into 1/2" cubes
- Add well-stirred marinade to chicken
- Heat wok and add oil until hot. Add dried chilies, garlic and ginger (A regular pan will do, but a wok is better)
- Add chicken and toss for a minute
- Splash in wine/sherry and stir continuously
- Add scallions, then add the sauce.
- Stir until sauce thickens—a few minutes, then add peanuts and mix .
- Now serve with rice.
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