One of my favorite Chinese food entrees is Kung Pao Chicken. I almost always order it when we get take-out, or when I’m enjoying a meal at our favorite Chinese restaurant. YUM!
I love chicken, I love roasted peanuts, and I really, really love the little kick of heat my taste buds get when eating this dish. I don’t know where this particular recipe originated. I received it on a 3×5 card from my Dad about 25 years ago. I recently found the recipe card and was feeling rather nostalgic and missing my Dad (he passed away 8 years ago – I miss him dearly!) He used to love finding new recipes, and always had fun taking a turn at cooking occasionally for my Mom, myself, and my two younger sisters. So I decided to make this dish, in honor of my amazing Dad.
This particular recipe is very easy to prepare and I it tastes GREAT! Who needs take-out when you can just make this recipe (4 servings) for a fraction of the price?
Hope you enjoy this recipe…I know I sure did… and you can be certain I will be making this again!
- 1 pound boneless chicken breasts (about 2 large)
- 5-6 pieces dry red chili pepper
- ½ cup raw peanuts (no skin)
- 1 teaspoon ginger, minced
- ¼ cup, plus 3 Tablespoons vegetable oil (divided)
- 1 egg white, lightly beaten
- 1 Tablespoon soy sauce
- 1 Tablespoon cornstarch
- 2 Tablespoons soy sauce
- 2 Tablespoons cooking sherry
- 2 teaspoons white vinegar
- 4 teaspoons granulated sugar
- 2 teaspoons sesame oil
- 2 Tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon sesame seeds
- green onion slices
- Prepare marinade. Mix well in medium sized bowl.
- Cut chicken into 1" cubes. Add to marinade. Marinate chicken for 30 minutes.
- On a cutting board, remove stem top and seeds from the dried red chili peppers. Discard stems and seeds. Use scissors to cut each chili pepper into ½" long pieces.
- Heat a large skillet. Add 1 Tablespoon vegetable oil. Stir fry raw peanuts until they are light brown. Remove from heat,, remove from skillet and let cool.
- In a small bowl, mix together ingredients for the Seasoning Sauce. Set aside.
- Heat ¼ cup of vegetable oil in skillet until very hot (but NOT smoking...). Add the chicken. Stir fry chicken for 2 minutes, then remove. Drain oil from skillet and wipe clean with paper towels.
- Add 2 Tablespoons oil back into the skillet. Add the dried red chili peppers and stir fry until they turn dark. Add the minced ginger and cook for an additional 30 seconds.
- Turn heat to high; add chicken back into skillet. Add the Seasoning Sauce, and cook until sauce has thickened and dish is heated through. Turn off heat. Remove skillet from stove.
- Add toasted peanuts to skillet. Mix to combine.
- Serve Kung Pao Chicken on a bed of rice.
- Garnish with sesame seeds and sliced green onions, if desired.
- Serve, and enjoy!