1. Prepare the marinade for the chicken. Dissolve 1 Tbsp of corn
starch in 1 Tbsp of water and then add 1 Tbsp of vegetable oil, 1
Tbsp of soy sauce, 1 Tbsp of rice wine, and 2 tsp of minced garlic.
Stir to combine.
2. Cut the chicken into small chunks and place it in a bowl or small
container. Pour the marinade over top, stir to coat, cover, and
refrigerate for at least 30 minutes.
3. 3. While the chicken is marinating, prepare the sauce. The sauce
is very similar to the marinade but with a couple more ingredients
to amp up the flavor. So, again, start by dissolving 1 Tbsp of corn
starch in 1 Tbsp of water. Then add 2 Tbsp soy sauce, 2 Tbsp rice
wine, 2 Tbsp sambal, 2 Tbsp brown sugar, and 1 tsp sesame oil.
Stir to combine and dissolve the brown sugar. Set the sauce aside
until you’re ready to use it.
4. Prepare the vegetables. Dice the bell pepper and slice the
carrots into strips as thin as possible. Slice the green onions, both
the white and green will be used. Measure out ˝ cup of peanuts.
5. Heat 2 Tbsp of vegetable oil in a large skillet over medium-high
heat. When the oil is very hot (it will look wavy on the surface), add
the white half of the sliced green onions. Stir and cook for about
30 seconds to 1 minute. Add the marinated chicken. Cook and stir
until the chicken is cooked through, about 5 minutes. It will feel
firm when it is cooked through.
6. Add the vegetables and peanuts and stir to combine with the
chicken. Immediately add the sauce and cook until the sauce has
thickened (2-3 minutes). I prefer the vegetables still crunchy so I
didn’t really let them cook before adding the sauce.
Originally Submitted
4/18/2014
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