Kung Pao Chicken

It is nice expand your culinary horizons. And it’s even nicer when it can impress. With this easy recipe you’ll do both. Not only that, you’ll now be able to casually say, “oh, yeah, I can cook Chinese food.” And good Chinese food at that. This recipe will be sure to cross Chinese food off your takeout list. Ok, so that’s more than just a small exaggeration but you get the idea. I served the chicken over jasmine rice but mashed potatoes would do nicely as well.

INGREDIENTS:
- 1 lb Chicken breasts
- 1/2 egg white
- 2 tsp corn starch
- 2 Tbsp bean sauce
- 2 Tbsp hoisin sauce
- 1 Tbsp chili paste
- 1 ½ tsp sugar
- 1 Tbsp dry sherry or shao hsing wine
- 1 Tbsp red wine vinegar
- 4 cloves garlic peeled and flattened
- 1 cup roasted peanuts
- 4-5 hot dried red peppers (optional)
- Oil

DIRECTIONS:
1. Cut the chicken in to chunks; combine with egg white and cornstarch.
2. Combine bean sauce, hoisin sauce, chili paste, garlic, sugar, wine, vinegar and set aside
3. Heat oil in skillet or wok. Cook chicken until translucent. Remove from skillet.
4. Cook peppers until dark in remaining oil, about 15 seconds (I didn’t add the peppers)
5. Add the sauce and chicken and cook about 1 minute. Stir in peanuts and serve.

Source: Unknown

About Me: http://zacksmithishungry.blogspot.com/2012/09/about-me.html