Kung Pao Chicken

Recipe courtesy Cafe China
Show: Unique Eats Episode: Hot & Spicy
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 1 serving
LEVEL: Easy

ingredients

  • 1 teaspoon ginger, peeled and minced
  • Dried chile pepper
  • Dried Szechuan peppercorns
  • 1 tablespoon of dried peanuts
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Directions

Lightly coat the chicken with potato starch in a large shallow dish. Heat the oil in a wok or large frying pan over high heat, and then stir-fry the chicken until seared and hot but not cooked all the way through. Remove the chicken from the wok and set aside, leaving any extra oil from the chicken in the wok. Add the scallions, garlic, ginger, some chiles and Szechuan peppercorns and stir-fry until fragrant, being sure to scrape up the browned bits left over from the chicken. Return the chicken to the wok until cooked through. Stir in the peanuts in the last few moments of cooking. Serve nice and hot!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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1

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  • on January 29, 2014

    Flag

    I know how to make Kung Pao Chicken, and this recipe is missing the recipe and ingredients for the sauce. I'm surprised that it even made it onto here without the sauce recipe.

    people found this review Helpful.
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  • on May 13, 2013

    Flag

    Horrible. Wish I could give it a "no" star. No flavor

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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