Panda Express Kung Pao Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Here is the recipe for Panda Epress' famous Kung Pao Chicken. I enjoy this recipe so much and just wanted to share it. Ingredients:
kung pao chicken |
1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinsed and drained |
1 teaspoon cooking wine |
2-1/2 tablespoons soy sauce |
1/3 cup water |
2-1/2 tablespoons vegetable oil, divided use |
12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half) |
1/4 cup diced green onion, white part only, in 1/2-inch pieces |
1 teaspoon ground ginger |
1 teaspoon ground garlic |
1 teaspoon crushed red chili pepper |
1/2 tablespoon cornstarch mixed with 1/2 tablespoon water |
1 teaspoon sesame oil |
2 ounces dry roasted peanuts |
ยป marinade |
1/4 cup water |
1/2 teaspoon salt |
1/2 egg |
1/4 cup cornstarch |
2 tablespoons vegetable oil |
Directions:
1. Combine marinade ingredients.
2. Add chicken; refrigerate at least 1 hour.
3. Combine wine, soy sauce and water; set aside.
4. Heat wok on high heat 10 seconds.
5. Add 2 tablespoons oil and heat well.
6. Remove chicken from marinade and add to wok.
7. Stir-fry quickly, 60 seconds.
8. Remove chicken; drain well.
9. Add chili peppers.
10. Stir-fry until they darken.
11. If wok becomes too dry, add 1/2 tablespoon vegetable oil.
12. Add green onions, ginger, garlic and crushed red chili pepper.
13. Stir-fry 5 seconds.
14. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken.
15. Add sesame oil and peanuts.
16. Stir and fold until ingredients are thoroughly mixed. Serves 3.
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