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Kung Pao Chicken



In a glass measuring cup or medium-sized bowl combine the rice wine, peanut oil, soy sauce, salt and cornstarch.
Whisk until the cornstarch is completely dissolved.
Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
In a medium bowl or glass measuring cup, combine the chicken broth and cornstarch and whisk until the cornstarch is completely dissolved.
Add the soy sauce, sherry, hoisin sauce, sambal oelek (red chili paste), sugar, garlic and ginger.
Set aside.
Over high heat, in a large skillet, bring the peanut oil to almost smoking temperature.
Stir-fry the red bell pepper and the white part of the green onions for 3-6 minutes.
Transfer to a plate.
Return the skillet back to high heat, adding more peanut oil if needed.
Add the chicken and stir-fry for 4 to 8 minutes, until golden in color.
Add the peppers back in with the chicken.
Add the sauce and bring to a boil.
Add the peanuts.
Continue to cook until the sauce has thickened and is glossy about 5 to 10 minutes.
Transfer to a serving plate and garnish with julienne green onions.
Serve with steamed white rice.