Kung Pao Chicken Ii (copycat)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs chicken meat, cut in bite size pieces
• 1/2 teaspoon salt
• 1 egg white
• 1 tablespoon cornstarch
• 4 tablespoons peanut oil, divided
• 1/2 cup roasted peanuts, skinless
• 10 whole dried red chili peppers
• 4 green onions, cut into 1/2-inch lengths
• 2 garlic cloves, minced
• 1/2 cup water chestnut, diced (optional)
• 1 teaspoon chili paste with garlic
• 2 tablespoons soy sauce
• 1 tablespoon
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup chicken broth
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

Recipe

• 1 combine chicken, salt, egg white, and cornstarch. mix well by hand and set aside.
• 2 in a small bowl, blend all sauce ingredients. set aside.
• 3 add 2 tablespoons oil to heated wok and stir fry chicken. cook the chicken until it's golden to golden brown on each side. remove to serving bowl.
• 4 add 2 more tablespoons oil to same wok.
• 5 toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
• 6 remove from wok and add to chicken. lower heat. if necessary, add more oil.
• 7 stir fry green onions and garlic for several seconds. (do not let garlic burn.).
• 8 return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
• 9 add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
• 10 serve over rice.