Kung Pao Chicken

Name: Kung Pao Chicken
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 tablespoons sesame oil; 2 tablespoons soy sauce; 2 pounds chicken thigh meat, cut into 1-inch cubes; 1/4 cup chicken broth; 1/4 cup sugar water; 1/8 cup rice vinegar; 1/8 cup rice wine; 1/4 cup soy sauce; 1 tablespoon crushed red pepper; 1 tablespoon cornstarch; 1/8 cup sesame oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 10 bird's eye chiles; 2 cups bean sprouts; 1 cup chopped celery; 1/2 cup roasted peanuts; 4 servings jasmine rice, cooked

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Level: Easy

Total: 2 hr 30 min (includes marinating time)
Active: 30 min

Yield: 4 servings

Level: Easy

Total: 2 hr 30 min (includes marinating time)
Active: 30 min

Yield: 4 servings

Ingredients

Marinade:

2 tablespoons sesame oil

2 tablespoons soy sauce

2 pounds chicken thigh meat, cut into 1-inch cubes

Kung Pao Sauce:

1/4 cup chicken broth

1/4 cup sugar water

1/8 cup rice vinegar

1/8 cup rice wine

1/4 cup soy sauce

1 tablespoon crushed red pepper

1 tablespoon cornstarch

Assembly:

1/8 cup sesame oil

1 tablespoon minced garlic

1 tablespoon minced ginger

10 bird's eye chiles

2 cups bean sprouts

1 cup chopped celery

1/2 cup roasted peanuts

4 servings jasmine rice, cooked

Directions

For the marinade: Whisk together the sesame oil and soy sauce. Add the chicken to coat. Marinate in the refrigerator for 2 hours.
For the sauce: Mix together the broth, sugar water, rice vinegar, rice wine, soy sauce and crushed pepper in a saucepan. Bring to a boil, then add the cornstarch to thicken the sauce. Set aside and let cool.
For assembly: Heat the sesame oil in a pan or wok over low heat. Add the garlic and ginger, and then add the chiles and cook until lightly seared. Increase the heat to medium and add the marinated chicken.
Before the chicken is fully cooked, add the bean sprouts, celery and peanuts. Stir in the sauce until the chicken is coated, and then serve over the rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.