Kung pao chicken


1/2 frying chicken, boned, skinned and diced into half” cubes.
Marinade 888
1/2 tbsp white wine
1 tsp cornstarch
1 egg
few drops vegetable oil.
Other ingredients 8888
2 cups vegetable oil
4-5 dried whole hot red peppers
1/2 tbsp minced fresh garlic
1/2 tsp minced fresh ginger
2 tbsp soy sauce
1/2 cup roasted peanuts (optional)
1 green bell pepper, cut in 3/4″ pieces
pinch salt
1 tsp vinegar (optional)
1 tbsp minced scallions
1/2 tsp sugar
1 tsp sesame oil.

How to prepare

Marinate chicken cubes in marinade 3 to 4 minutes. Heat wok over highest heat 2 minutes, add 2 cups vegetable oil; as soon as oil is smoking hot, deep-fry chicken briskly 1 minute until it begins to turn white; transfer chicken to strainer to drain off oil. Clean wok to get rid of cornstarch, then heat 2 to 3 tbsp vegetable oil until smoking hot; toss in red peppers and fry until black; add garlic and ginger, stir-fry until fumes come up. Stir in chicken vigorously. Add all remaining ingredients; stir-fry until well blended. Remove chicken to a serving plate and serve hot.

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