Chinese Kung Pao Chicken
Serves 3-4
1 pound chicken breast, boneless and skinless
Marinade for chicken:
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon water
Seasoning sauce:
1 teaspoon cornstarch
1/8 teaspoon freshly ground pepper
1 tablespoon dry sherry
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
2 tablespoons Hoisin sauce
2 tablespoons water
1/2 teaspoon sesame oil
3 tablespoons cooking oil
8 dried chili peppers
1 tablespoon minced ginger
1/2 cup cocktail peanuts
Garnish: 1 green onion, shredded
To Prepare Ahead:
- Cut chicken breast lengthwise in half. Cut across the grain into 1/8-inch slices. Transfer chicken to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 15 minutes.
- Mix ingredients for seasoning sauce in a small bowl.
To Cook:
- Heat 3 tablespoons oil in a wok over high heat. Add dried chili peppers and cook until they are almost black.
- Add ginger and chicken; stir-fry for 3 to 4 minutes or until the chicken is cooked.
- Pour in seasoning sauce and stir for a few seconds.
© Dorothy Huang, 2005
As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.