- about 2lbs chicken meat
- 1 tbsp water
- 8 dry red peppers
- 1.5 tbsp cornstarch
- 1/2 cup skinless roasted peanutsunsalted
- 1 sliced ginger
- 1 garlic clovepeeled and sliced
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1/2 tbsp salt
- 2 tbsp dark soy sauce
- 1 tbsp cornstarch
- a few drop sesame oil
- 3 cups cooking oil
- 1 tbsp dry sherry
- 3.5 tbsp cooking oilfor stir frying
This recipe is for pepper lover. If you don’t like the spicy taste, you can use the pepper which is not too spicy. The original Kung Pao Chicken is very pungent and spicy since people live in Szechwan are the big fan of spicy food. If you follow this recipe and cook with more pepper then you can enjoy the yummy Kung Pao Chicken in Szechwan flavor.
Make the chicken boneless, by remove the bones from the chicken and cut into one-inch cubes, add the cornstarch, soy sauce, and water. Then Marinate the chicken for about 30 minutes.
As the chicken is marinating, prepare the vegetables. By removing the tips and the seeds of the dry red peppers, peel and slice the ginger, cut into one-inch chunks and mix the sauce ingredients and set aside.
Add 1.5 tbsp oil to hot wok and stir-fry the peanuts for 1-2 minutes or until they turn golden, remove and set aside to cool.
Heat wok until hot add oil, carefully slide the chicken into the wok and deep-fry the chicken for about 1 minute. Remove the chicken with a Chinese strainer and drain off the oil and heat another 2 tablespoons of oil in the wok, add the dry red peppers and stir-frying rapidly, stir in the sauce quickly until the sauce is thickened and mix together with other ingredients, then add the peanuts and mix just before serving.