Kung Pao Chicken

Category: Ethnic Cuisine


1 pound boneless, skinless chicken breasts
1 egg white
1 tbsp. corn starch
Dash of white pepper
1 tsp. soy sauce
8 medium size dried, hot Thai peppers (can use any hot pepper, but Thai are best) adjust the amount of hot peppers to taste
1 large green pepper cut into squares
1 medium onion cut into bite size pieces
2 stalks celery cut on the diagonal
1 can water chestnuts, drained
1-2 tbsp. peanut oil

4 tbsp. soy sauce
2 tbsp. dry sherry (Use drinking sherry not the cooking sherry from the vinegar section of the grocery store)
2 tbsp. rice vinegar
2 tbsp. granulated sugar
2 tsp. sesame oil
2-3 tbsp. Hoisin sauce
2-3 tbsp. oyster sauce
1/2 cup peanuts (I use dry roasted unsalted)


Cut chicken into bite size pieces. Mix egg white, corn starch, pepper and soy sauce in a glass bowl-add chicken, stirring to coat all the chicken well. Cover and refrigerate for 30 minutes. In a bowl, mix all sauce ingredients except for the peanuts. Set aside. In a wok or large frying pan, stir fry red peppers in a little peanut oil until almost golden-add chicken and cook until almost done-add vegetables and stir fry a couple minutes until they are crunchy-add sauce and heat over medium for a few minutes until heated through. Serve over steamed rice, sprinkle with the peanuts. It is a good idea to remove the peppers from the finished product, they are very hot and will hurt you if you eat one.

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