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How To make Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)

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Ingredients
1/2
cup
peanuts, raw
3
cup
oil, peanut
2
each
chicken, breasts
1
each
egg, white
1 1/2
tablespoon
water chestnut flour
 
 

 
 

SAUCE:


4
each
onions, green
2
each
garlic, cloves
1
tablespoon
ginger, root, minced
1/2
cup
stock, chicken
1/2
tablespoon
oil, sesame
1/2
tablespoon
vinegar, chinese, red
1/2
tablespoon
soy sauce, dark
1 1/2
teaspoon
chili paste, with garlic
1
tablespoon
sherry, dry
1

sugar, pinch
1

cornstarch, paste

Directions:
Preparation: Trim ends off green onions and cut light green and white part into 1 inch sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1 inch strips, then crosswise to make 1 inch chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes.
Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat. Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.

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