Kung Pao Chicken
From: Big Bowl
Ingredients:
8 oz. chicken breast, cubed
Marinade: 1 t. starch, 1 t. sesame oil, 1/2 C. peanut oil, 6 dried chili peppers
Sauce: 2 T. bean sauce, 1 T. chili paste, 1 1/2 T. hoisin sauce, 1 T. vinegar, 1 T. Chinese light soy sauce, 1 T. sugar, 1/4 C. scallion whites, 4 garlic cloves, minced, 1 C. fresh coriander leaves, 1/4 C. peanuts
Method:
- Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
- Heat wok or heavy skillet, and add chicken breast. Add dried chilies. Cook until they begin to blacken/smoke.
- Add the scallion whites and garlic, and stir briefly. Add 5 T. of sauce, and cook until it begins to boil.
- Add the chicken pieces, and toss to coat. Remove from heat, stir in the peanuts, then the coriander leaves.