Chinese Take-Out Kung Pao Chicken
Recipe: #5606
June 01, 2012
Categories: Side Dishes, Chicken, Chinese, Game/Sports Day Wok/Stir-Fry, No Eggs, Chicken Dinner, more
"A KC favorite! -- This is just as good as any Chinese restaurant! Using 1 tablespoon of hot chili paste will give you a medium-high heat taste you may adjust to suit your heat level use sparingly it is very hot, I recommend to double the sauce ingredients or use 2 pounds of chicken and double the sauce by four times, adding in baby corn, mushrooms, peas or other veggies is a great addition, thinly sliced beef may be used in place of the chicken This can also be made using thinly sliced beef in place of chicken"
Ingredients
Nutritional
- Serving Size: 1 (312.1 g)
- Calories 405.1
- Total Fat - 27.4 g
- Saturated Fat - 8.3 g
- Cholesterol - 81.2 mg
- Sodium - 176.5 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 2 g
- Sugars - 4.9 g
- Protein - 22.4 g
- Calcium - 78.3 mg
- Iron - 1.9 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
For the marinade; place the chicken cubes into a glass bowl. In a bowl whisk together 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then add in 1 tablespoon white wine, 1 tablespoon soy sauce and 1 tablespoon sesame oil; pour over the chicken cubes and toss to coat. Cover and refrigerate for 45 minutes.
Step 2
For sauce; (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1 1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended. note *** If you are doubling the sauce then still only use 1 can drained water chestnuts, 3 green onions only and increase the garlic only a small amount or keep to the same amount.
Step 3
To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes).
Step 4
Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through.
Step 5
Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin).
Step 6
Serve over cooked rice and garnish with a small amount of finely chopped green onion or chopped peanuts.
Tips
No special items needed.