Kung Pao Chicken
Time: 00:40
Notes:
Recipe from Yan Kits Classic Chinese Cookbook
Ingredients
12 oz chicken breast spray oil 1″ ginger, grated 1 tbsp rice wine 3 scallions, diced 2oz peanuts Marinade: 1/3 tsp salt 2 tsp soy sauce 2 tsp rice vinegar 1 tsp cornstarch 1 tbsp egg white Sauce: 1 tbsp soy sauce 1/2 tsp chili paste with garlic 1 tbsp ketchup 2 tsp rice wine vinegar 2 tsp sugar 1 1/2 tsp cornstarch 6 tbsp water
Directions
1. Heat wok over high heat, add oil, ginger and stir for 30 sec. Add marinated chicken and cook for 60 sec. Splash wine around sides and cook 60 sec. 2. Add scallions and cont. cooking 60 sec 3. Add sauce to wok and stir until thickened 4. Add peanuts, stir to mix and serve immediately