Kung Pao Chicken
Recipe: #14330
September 22, 2014
Categories: Chicken, Mushrooms, Chinese, Sunday Dinner Gluten-Free, Non-Dairy, Alcohol, more
"To make with #recipe14329 Serve with plain white rice. Cooking time includes 30 minutes marinating time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (162.5 g)
- Calories 282.5
- Total Fat - 9.9 g
- Saturated Fat - 2 g
- Cholesterol - 96.4 mg
- Sodium - 188.1 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 1.6 g
- Sugars - 0.9 g
- Protein - 39 g
- Calcium - 30.9 mg
- Iron - 1.6 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the chicken cubes and the vodka in a large bowl and mix well. Add the egg white, the cornstarch and soy sauce, mixing well. Add 2 Tbs of the oil to the chicken and toss. Place the marinated chicken in the refrigerator for at least 30 minutes and up to 2 hours.
Step 2
Heat the remaining cup of oil to 325 degrees F in a large skillet or fryer. Gradually add the marinated chicken pieces to the oil. Remove when the chicken turns white, about 2 minutes.
Step 3
Heat 2 Tbs of oil in a large skillet (you can use the one you just used to fry the chicken). Add the garlic, ginger and bell pepper and cook over high heat for about 2 minutes or until garlic y lightly browned.
Step 4
Add the mushrooms and the scallions. Stir in the Kung Pao Sauce. When it comes to a boil add the chicken pieces and stir to coat well with the sauce. Cook over high heat for about 5 minutes. Stir in the peanuts. Remove from heat and place on a serving platter.
Tips
No special items needed.
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