Kung pao chi (chicken with chiles & nuts)
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Kung pao chi (chicken with chiles & nuts)
  Chicken    Chiles    Nuts    Poultry  
Last updated 6/12/2012 12:46:30 AM. Recipe ID 6812. Report a problem with this recipe.
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      Title: Kung pao chi (chicken with chiles & nuts)
 Categories: Oriental, Poultry
      Yield: 4 Servings
 
      1 lb Chicken breast, boned
      4 tb Soy sauce
  1 1/2 tb Cold water
           Cornstarch
    1/4 ts Garlic salt
      4    Dried red chiles or more,
      1 tb White wine or sherry
      1 tb Sugar
    1/2 ts Salt
      1 ts Sesame oil
           Oil for deep frying
      1 ts Chopped peeled gingerroot
    1/2 c  Peanuts
 
  *Note: Chicken should be cut in 1-in. cubes. **More chiles may be
  used, to taste. Combine chicken, 2 tablespoons soy sauce, cold water,
  1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in
  one direction and let marinate 30 minutes. Remove tips and seeds from
  chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons
  soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in
  small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and
  fry 30 seconds. Remove chicken and drain off all but 2 tablespoons
  oil. Heat oil and fry chiles until black. Add gingerroot and chicken,
  stirring and tossing together. Add soy-wine mixture and cook,
  stirring, just until thickened. Remove from heat and sprinkle with
  nuts.
 




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Recipe ID 6812 (Apr 03, 2005)

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