3 02/15/2011 life Food

Kung Po Chicken

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Marinating a recipe’s protein in cornstarch and sake is a Chinese technique known as silkening. It gives food a tender, velvety texture like the awesome Orange Beef recipe I posted over on Grill Interrupted

I made this delicious recipe for Kung Po Chicken for my wife on Valentine’s Day. In addition to being incredibly tasty, it was also fast and simple – a winning combination. The sweet & savoury sauce pulls the whole dish together. While the smoky, hot Chiles and crunchy peanuts add delicious highlights and great texture. I give this one two thumbs up!
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Kung Po Chicken 

Adapted from Kylie Kwong

White rice, for serving

1 pound 1/4 boneless chicken thighs, cubed

2 tablespoons cornstarch

2 tablespoons sake 
2 tablespoons peanut oil

10 small dried red chiles

2 tablespoons peanut oil

1 tablespoon brown sugar

1/2 cup roasted unsalted peanuts, chopped

2 tablespoons soy sauce

1 tablespoon vinegar 
Salt and pepper, to taste 
  1. Combine the chicken with the cornstarch and rice wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour. 
  2. Place oil and Chiles in a hot wok and then turn heat to low. Cook for about 60 seconds or until Chiles begin to darken slightly. Using a slotted spoon, immediately remove Chiles and drain on paper towel. 
  3. Leaving Chile-infused oil in wok, turn heat up to High and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. 
  4. Add extra oil if needed and stir-fry remaining chicken for 3 minutes.
    Return all chicken to wok, along with reserved Chiles and stir-fry for 30 seconds. 
  5. Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately sprinkled with salt and pepper, over rice.
  • emmyjr1

    I made this last night, served it with brown rice and broccoli. It was a hit. Keeper recipe for me Gav!

  • Steve W

    This looks awesome! I’m gonna try it this week.

  • emmyjr1

    I am sooo going to try this recipe! Yum!

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