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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I know...ANOTHER Kung Pao recipe. However, this is by Wolfgang Puck. Need I say more? Ingredients:
1 tablespoon rice wine |
1 tablespoon peanut oil |
1 tablespoon soy sauce |
1/2 teaspoon salt |
1 tablespoon cornstarch |
8 ounces boneless chicken breasts, thinly sliced |
3 tablespoons light soy sauce |
2 tablespoons rice wine |
3 tablespoons rice vinegar |
2 tablespoons sugar |
2 tablespoons hoisin sauce |
2 tablespoons peanut oil |
4 dried red chilies, stems removed and discarded, pods cut in halves |
1/2 inch piece fresh ginger, peeled, thinly sliced, smashed |
1 garlic clove, smashed |
1 green onion, white part cut into 1/2 -inch pieces, green part cut into julienne strips |
1/4 cup deep-fried peanuts |
2 tablespoons cold chicken stock or 2 tablespoons good-quality canned chicken broth, plus |
1 tablespoon cornstarch, stirred together until the cornstarch dissolves to make a slurry |
Directions:
1. 1. In a nonreactive bowl, prepare the Marinade: Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
2. 2. In a small bowl, stir together the ingredients for the Sauce. Set aside.
3. 3. Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
4. 4. Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry and continue stirring until the sauce is glossy and thick enough to coat the chicken. Transfer to a serving plate and garnish with julienned green onions.
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