Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 scallion, trimmed and chopped; ½ cup roasted peanuts, chopped, for garnish; 3 tablespoons soy sauce; 1 teaspoon dark sesame oil; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 1½ to 2 pounds boneless, skinless chicken breasts, cut into ½-inch chunks; 1 teaspoon sugar; One ½-inch piece fresh ginger, peeled and minced; 2 garlic cloves, minced; 5 small dried chiles; 1½ to 2 pounds boneless, skinless chicken breasts, cut into ½-inch chunks; 1 tablespoon Shaoxing wine or dry sherry; 1 tablespoon Shaoxing wine or dry sherry; ½ teaspoon cornstarch

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

You can find this dish at almost any Chinese restaurant, but it is easy to make at home—and usually better, too. Some people deep-fry the chicken first, but stir-frying is much quicker and less complicated, and the results are still great. Serve with plain rice.

Ingredients

½ teaspoon cornstarch
1 tablespoon Shaoxing wine or dry sherry
1½ to 2

Asia
China
Main course

Method

Whisk the cornstarch into the wine until it dissolves, then coat the chicken pieces with the mixture. Marinate while you prepare the remaining ingredients.
Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the chiles and cook, stirring occasionally, until slightly blackened, about 5 minutes. Add the garlic and ginger and cook until frag