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Kung Pao Chicken - Barbecue Recipes - Recipes for Barbecue
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Recipe for Kung Pao Chicken from the Barbecue section.
Kung Pao ChickenFrom the kitchen of Kevin Taylor, the BBQ Guru2 chicken breasts, cubed
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
2 cups oil
1/2 cup peanuts, skinless and roasted
10 red dried chile peppers
2 scallions, chopped
2 garlic cloves, mincedSauce
1 teaspoon chili sauce
2 tablespoons dark soy sauce
1 tablespoon sake (sherry will work)
1 teaspoon red wine vinegar
1 teaspoon sugar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame oilCombine chicken, salt, egg white and cornstarch. Mix sauce ingredients and set aside.Heat oil to 375 degrees F and fry chicken till golden brown. Drain and set aside.Re-heat oil and deep fry peanuts. Drain and set aside. Heat 2 tablespoons oil to very hot and cook chile peppers till dark. Turn down heat and add scallions and garlic and fry for 30 seconds. Add chicken and stir fry for 1 minute. Add sauce and cook until thickened. Add peanuts.Serve hot over rice.
We hope you enjoy your freshly made Kung Pao Chicken. This recipe came from Barbecue's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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