kung pao chicken
- 1 egg white beaten
- 4 tbl soy sauce
- 1 tbl cornstarch
- 1 tsp plus 2 tbl rice wine
- 4 boneless chicken breasts cut into bite sized pieces
- 3 tbl rice vinegar
- 2 tbl sugar
- 2 tbl hoisin sauce
- 2 tsp sesame oil
- 1/3 cup peanut oil
- 1 cup peanuts
- 5 dried hot chilis
- 2 cloves garlic minced
- 4 green onions
- 1- inch piece of ginger peeled and minced
combine the egg whites, 1 tbl of soy sauce, cornstarch and 1 tsp of rice wine in a large bowl
add the chicken and marinate for 20-25 minutes
in a separate bowl combine the remaining 3 tbl of soy sauce and the 2 tbl of rice wine with rice vinegar, sugar, hoisin sauce and sesame oil and set aside.
heat the oil in a wok until hot and barely smoking
add the peanuts and cook for 2 minutes, tossing them until they begin to brown.
remove the peanuts to a heatproof plate
add the chicken and toss to cook until slightly browned about 2-3 minutes
remove the chicken to the plate with the peanuts.
add the chilis and cook until almost black about 1 minute
add the garlic, scallions and ginger along with any vegetables you want to add
add the chicken and peanuts and the sauce
toss to heat thru and coat the chicken, 2 minutes.
Serve over rice.
You can add any veggies you like. I added red pepper and broccoli.