How to make Panda Express Kung Pao chicken
Ingredients:
- 1 pound boneless skinless chicken breast
- diced into 1/2-inch pieces
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 large egg
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon cooking wine
- 2 1/2 tablespoons soy sauce
- 1/3 cup water
- 2 1/2 tablespoons vegetable oil (divided use)
- 12 whole dry chili peppers smaller than
- 3 inches; if longer, cut in half
- 1/4 cup diced green onion white part only
- in 1/2-inch pieces
- 1 teaspoon ground ginger
- 1 teaspoon ground garlic
- 1 teaspoon crushed red chili pepper
- 1/2 tablespoon cornstarch mixed with
- 1/2 tablespoon water
- 1 teaspoon sesame oil
- 2 ounces dry roasted peanuts
- 1 red bell pepper cut into 3/4 inch cubes
- 1 large zucchini cut into 3/4 inch cubes
Instructions:
1. Combine the chicken, 1/4 cup water, 1/2 teaspoon salt,
1/2 egg, 1/4 cup cornstarch and 2 tablespoons of vegetable
oil and refrigerate at least 1 hour.
2. In a small bowl add the wine, soy sauce and water and set aside.
3. Heat wok/skillet on high heat 10 seconds
4. Add 2 tablespoons vegetable oil.
5. Remove chicken from marinade and add to wok,
cooking on high heat for 60 seconds.
6. Remove the chicken from the pan, add another 1/2 tablespoon
of oil and the red bell pepper and zucchini.
7. Cook on high and cook for 1-2 minutes,
until just caramelized and slightly cooked.
8. Remove vegetables and add the chili peppers.
9. Stir until they darken a bit, then add the green onions,
peanuts, ginger, garlic, crushed red pepper, and sesame oil.
10. Stir for 2-3 seconds and immediately add
the wine/soy/water mixture.
11. Bring it to a boil, then add the cornstarch
and water mix and stir until it has thickened.
12. Add the chicken and vegetables back in, stir to combine.
13. Cut the chicken into large cubes then pulse it twice
in the food processor for just a 1/2 second each just
to break it apart and give is the same unique look.
