AUTHENTIC KUNG PAO CHICKEN RECIPES

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Steps:

• In a small bowl, combine diced chicken, salt, cornstarch, and soy sauce. Mix thoroughly and let sit a few minutes.
• Meanwhile, dry-roast the peanuts. Heat wok or skillet to med high heat and add peanuts, tossing occasionally till peanuts begin to “pop.” Reduce heat to med/low, and continue to roast 3-4 more minutes. These peanuts can be crushed or added whole to the stir-fry later.
• Heat cooking oil in wok or skillet over med/ high heat till oil begins to ripple or shimmer. Add chicken and stir-fry 2-3 minutes, then remove chicken only using slotted spoon so oil stays in wok.
• Add carrots and lettuce root (or celery) and stir-fry 1-2 minutes till just beginning to turn tender-crisp. Return chicken to pot and add peanuts (crushed or whole), oyster sauce, sugar, sesame oil, and hot pepper paste, if you want the dish to be spicy. Add a little water to thin sauce if desired. Stir to mix, then allow sauce to come to a boil.
• Serve over rice.