Fried Chicken Breasts Kung Pao Recipe
Fried chicken breasts kung pao recipe. This is delicious and spiced dish, redolent with garlic and chili paste. Chicken breasts Kung Pao became popular in many provinces where the inhabitants dote on hot foods.
Fried Chicken Breasts Kung Pao Recipe
Makes 4 servings
Ingredients: 1 large chicken breast, boned but with skin left-o, cut into cubes
half egg white (beat the egg white lightly, then divide in half)
2 teaspoons cornstarch
salt to taste
2 tablespoons (30 ml) bean sauce
1 tablespoon (15 ml) hoisin sauce
1 tablespoon (15 ml) chili paste with garlic
1½ teaspoons (8 ml) sugar
1 tablespoon (15 ml) dry cherry
1 tablespoon (15 ml) red wine vinegar
4 garlic cloves, peeled and crushed
1 cup (250 ml) peanut or vegetable oil
1 cup (250 ml) shelled unsalted peanuts
12 dried hot red peppers, halved
Combine the bean sauce, hoisin, chili paste, sugar, cherry, vinegar, and garlic in a small mixing bowl. Mix well.
Heat peanut oil in a wok or large nonstick skillet until it is hot but not smoking. Turn off the heat and add the peanuts. The peanuts will turn light golden brown. Remove cooked peanuts, using a slotted spoon and drain on paper towels.
Heat the oil again and add the chicken mixture. Cook about 45 seconds,stirring, until chicken breasts become translucent. Do not brown. Remove the chicken and drain well.
Pour off all but 2 tablespoons of the oil from the wok. Add the peppers to the wok and cook until dark, about 15 seconds. Add the sauce and chicken breasts and cook about 1 minute. Serve sprinkled with the peanuts.