Kung Pao Chicken Recipe
Tagged in Diabetic Foods
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Directions
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 400�F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger root and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened.
Remove from heat and sprinkle with nuts.
Ingredients
- 1 lb Chicken Breast
- Boned
- Cut Into 1" Cubes
- 4 tb Soy Sauce
- 1 1/2 tb Cold Water
- Cornstarch
- 1/4 ts Garlic Salt
- 4 Dried Red Chiles
- Or More To Taste
- 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 Ginger root
- 1/2 c Peanuts
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