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Рецепт Kung Pao Chicken
by Dominick Chirichillo

Kung Pao Chicken
Рейтинг: 4.3/5
Avg. 4.3/5 4 голоса
Подготовка: Китай Chinese
Приготовление: Порций: 4

Wine and Drink Pairings: 2006 Domenico Wines Sauvignon Blanc available at the winery in San Carlos www.domenicowines.com

Ингредиенты

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

Инструкции

  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.