Kung-Pao-Chicken

Kung Pao Chicken gets its taste from a variety of sweet, salty, and spicy ingredients. The vinegar, soy sauce, garlic, chilies, salt, sugar and peanuts make it a unique dish. Kung Pao Chicken is originated from the province of Szechuan in Western China. You can make this dish with beef, prawns and even vegetables however the original and traditional way of making it is with chicken.

Ingredients

¼ Cup Chinese Black Vinegar or Balsamic Vinegar

¼ Cup Chicken Broth

3 Tbsp Chinese Rice Wine or Dry Sherry

2 Tbsp Hoisin Sauce

1 Tbsp Soy Sauce

2 Tsp Sesame Oil

2 Tsp Chili Garlic Sauce

2 Tsp Sugar

2½ Tbsp Cooking Oil

8 Small Dried Red Chilies

4 Tsp Minced Garlic

2 Stalks Celery (Diced)

½Red Bell Pepper

1 Can (8 oz.) sliced bamboo shoots, Drained

2 Tbsp Cornstarch

½ Cup Roasted Peanuts

For the Marinade

2 Tbsp Oyster-Flavored Sauce

1 Tbsp Cornstarch

¾ Pound Boneless Chicken

 Method

1. Dissolve the cornstarch in 2 tbsp of water.
2. Chop the bell pepper into 1” sized cubes.
3. Combine marinade ingredients in a bowl. Cut chicken into 1” pieces.
4. Place chicken in marinade and stir to coat. Let stand for 10 minutes.
5. Combine all the sauces(hoisin sauce, Chinese black vinegar, sugar, chili garlic sauce, sesame oil, soya sauce, dry sherry and chicken broth) in a bowl.
6. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok.
7. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1½ minutes.
8. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
9. Serve hot.