Crazy Good Kung Pao Chicken

September 18, 2012
There are two things that make a delicious kung pao chicken: roasted peanuts and chili sauce. This recipe has both. Instead of spending money on take-out, heat up the wok and cook this dynamite dish at home. Serve your kung pao chicken with plenty of steamed rice.
1 1/2 pounds Chicken Breast Meat
2 tablespoons White Wine
2 tablespoons Soy Sauce (La Choy brand is wheat free)
2 tablespoons Sesame Oil
2 tablespoons Cornstarch
1 teaspoon White Vinegar
2 teaspoons Brown Sugar
4 Green Onions, chopped
2 cloves Garlic, crushed
5 ounces Water Chestnuts, sliced
3 ounces Salted Peanuts, chopped
2 tablespoons Hot Chili Paste, Sambal Olek or Chili Garlic Sauce
In a small bowl, dissolve 1 Tablespoon of the cornstarch in 1 Tablespoon of cold water. Combine with 1 Tablespoon wine, 1 Tablespoon soy sauce and 1 Tablespoon oil.
Cut chicken into large chunks and place in a gallon Ziplock bag, pour marinade in bag. Seal, turn over a couple of times and place in refrigerator for about 30 minutes.
Remove chicken from marinade and saute chicken in a large skillet until meat is white. Discard marinade.
Meanwhile make the sauce: In a small saucepan, combine 1 Tablespoon wine, 1 Tablespoon soy sauce, 1 Tablespoon oil 1 Tablespoon water/cornstarch mixture, chili paste, vinegar and sugar. Stir until mixed.
Add green onions, garlic, water chestnuts and peanuts and heat sauce slowly to a boil.
Add sauce to skillet with chicken and let simmer together until the sauce thickens.
Serve with rice and plenty of water to drink.

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foodvergnugen's picture

Awesome recipe! Didn't have water chestnuts but the dish was excellent without it. Instead of white wine, I used sherry cooking wine, upped the garlic factor, used about a tablespoon of fish sauce. Instead of 30 min marinade, I just pounded the chicken and cut into tiny strips instead of cubing it and poured marinade ingredients into same bowl. Let it sit while I prepped the rest.