1lb boneless, skinless chicken breast, cut in 3/4 inch pieces
10-15 whole dried red chili pepper
1c unsalted dry roasted peanuts
1/4c minced garlic
1 bunch of scallions, roughly chopped
Instructions
PASTA- Bring large pot of salted water to a boil.
Add spaghetti and cook. Drain water.
KUNG PAO SAUCE- In a saucepan, whisk together
chicken stock and 2Tb cornstarch until fully
incorporated. Then stir in soy sauce, sherry,
Sambal Oelek, sugar, red wine vinegar and
sesame oil. Bring liquid to a boil. Reduce
and simmer until sauce is thick enough to coat
a spoon (about 10 min). Set aside
EGG WHITE CORNSTARCH MIXTURE- Add olive oil to
large skillet. Heat on medium high heat until
hot. NOTE- May look like a lot of oil but
need the extra oil to coat the pasta later.
In a large bowl, whisk egg whites, cornstarch
and salt until incorporated. Then add chicken
and stir until chicken is coated. Carefully
add chicken to the hot skillet in one large
pancake. Cook until egg mixture is set and
golden brown. Flip over and gently separate
chicken pieces.
When chicken is golden brown on second side,
add garlic and scallions for about 30 seconds.
Immediately add kung pao sauce to large skillet
s0 garlic doesn't burn. Stir. Add drained
pasta. Then add dried peppers and roasted
peanuts. Mix and serve.
Originally Submitted
6/11/2017
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