Kung Pao Chicken
- Number of Servings: 4
Ingredients
*Soy Sauce, 1 tbsp Sherry, dry, 1 fl. oz Water, tap, 1 fl oz Egg, fresh, whole, raw, 1 large *Canola Oil, 1 tbsp Corn Starch, 2 grams *Kikkoman Soy Sauce, 1 tbsp *Kikkoman Lite Soy Sauce, 1 tbsp *seasoned rice vinager, 1 serving Chicken stock, home-prepared, 2 grams Granulated Sugar, 3 tsp Salt, .5 tsp Sesame Oil, 1 1tsp Corn Starch, 1 grams Chicken Thigh, 336 grams *Pepper, ancho, dried, 12 pepper Garlic, 2 cloves Pepper, black, 1 dash Peanuts, dry-roasted, .5 cup
Marinade
1.) combine marinade, add chicken pieces, marinate 30mins. 2.) combine sauce, whisk in corn starch last. 3.) Wok over high heat, heat 3 cups oil to 350f carefully slide chicken into wok, stir-fry 3-4 mins, remove and drain on paper towels. Remove all but one tbsp of oil from wok. 4.) Heat oil, add chiles stir-fry til dark red and chile plumps. Add garlic, stir-fry til you smell the garlic aroma, 10 secs. Add sichuan peppercorn. 5.) Return to wok, stir-fry 30secs, stir the sauce and pour into the center. Toss with chicken, cook until sauce thickens, add peanuts.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MRROZIER69.
1.) combine marinade, add chicken pieces, marinate 30mins. 2.) combine sauce, whisk in corn starch last. 3.) Wok over high heat, heat 3 cups oil to 350f carefully slide chicken into wok, stir-fry 3-4 mins, remove and drain on paper towels. Remove all but one tbsp of oil from wok. 4.) Heat oil, add chiles stir-fry til dark red and chile plumps. Add garlic, stir-fry til you smell the garlic aroma, 10 secs. Add sichuan peppercorn. 5.) Return to wok, stir-fry 30secs, stir the sauce and pour into the center. Toss with chicken, cook until sauce thickens, add peanuts.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MRROZIER69.
Nutritional Info Amount Per Serving
- Calories: 450.4
- Total Fat: 22.4 g
- Cholesterol: 116.2 mg
- Sodium: 1,064.9 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 12.6 g
- Protein: 29.6 g
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