Chinese Food Recipe : Kung Pao Chicken
Chinese Food Recipe Ingredients:
- 3/4 lb. chicken, boned and skinned
- 2 tbsps. oyster sauce
- 2 1/2 tbsps. cooking oil
- 8 small dried red chilies
- 4 tsps. minced garlic
- 2 stalks celery, diced
- 1/2 red bell pepper, cut into 1−inch squares
- 1 can (8 oz.) bamboo shoots, sliced and drained
- 2 tsp. cornstarch dissolved in 1 tablespoon water
- 1 tsp. cornstarch
- 1/3 cup roasted peanuts
- 3 tbsps. Chinese rice wine or dry sherry
- 1/4 cup Chinese black vinegar or balsamic vinegar
- 1/4 cup chicken broth
- 1 tbsp. soy sauce
- 2 tbsps. hoisin sauce
- 2 tsp. sesame oil
- 2 tsps. chili garlic sauce
- 2 tsps. sugar
Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.
Combine sauce ingredients in a bowl.
Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.
Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.
Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.
Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
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