Friday, April 8, 2011

Kung Pao Chicken!

Pow! I love Kung Pao Chicken. So does my dad. It's his favorite meal that he gets at P.F.Changs. Mine didn't taste quite like it - it wasn't as hot. So I'm looking into what the sauces are that they include with their meals - I think the chile oil would give it a kick. But it was really easy, and it had that great, syrupy texture that chinese food often has, but with way less sodium and MSG. In fact, it had zero MSG because I'm not down with that.

Also, I'm obsessed with my wok. It was $12. Thanks and bye.


  1. 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
  2. 5 tablespoons soy sauce
  3. 2 tablespoons sherry
  4. 1 tablespoon plus 2 teaspoons cornstarch
  5. 2 teaspoons sugar
  6. 2 tablespoons white-wine vinegar or rice vinegar
  7. 2 teaspoons Asian sesame oil
  8. 1/3 cup water
  9. 2 tablespoons cooking oil
  10. 1/2 cup peanuts
  11. 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
  12. 1/4 teaspoon dried red-pepper flakes


  1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
  2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
  3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.


Variation: Cashew Chicken: Substitute the same amount of cashews for the peanuts.

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