Kung Pao Chicken

…More like Kung -WOW- Chicken!

 

 

 

 

 

 

 

 

 

 

 

 

 

Feeling a little spicy today?

This dish is seriously one of my new favorites. I {heart} Chinese food, and I especially {heart} anything spicy, so this was a match made in heaven.

It’s really a simple recipe that you can whip together in no time!

 

 

 

 

 

 

 

 

 

 

 

 

 

Start off by chopping your peppers and chicken into bite-sized pieces.

Place your chicken in a bowl and add one egg white, corn starch, salt, and a little canola oil. Give it a good mix to coat the chicken completely.
Heat your wok {or skillet} and add the remaining canola oil. Stir fry 2 cloves of crushed garlic and 2 tsp of crushed ginger for 30 seconds.
Add chicken and stir fry for 4-5 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add your peppers, peanuts, and red chilies {leave them whole for a hint of spice, or break them up for extreme heat}.

Add your sauce ingredients : Soy Sauce, Dry Sherry {or Chinese Rice Wine}, and White Wine Vinegar.

Stir fry until the chicken is cooked through {just a few more minutes}.

Then you can place the lid on and let it sit for another few minutes off the heat. This gives the chilies a chance to become more fragrant and the chicken to get nice and moist.

 

 

 

 

 

 

 

 

 

 

 

 

 

You’ll think you’ve died and went to PF Chang’s heaven!

Here’s the recipe – make it! enjoy it!

Print

Kung Pao Chicken

Kung Pao Chicken
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
Scale

Ingredients

  • 12 oz skinless, boneless chicken (cut into bite sized pieces)
  • 1/2 tsp salt
  • 1 egg white
  • 2 tbsp corn starch
  • 4 tbsp canola oil (divided)
  • 2 cloves garlic (crushed)
  • 2 tsp ginger (crushed)
  • 1 red bell pepper (seeded and diced)
  • 1 green bell pepper (seeded and diced)
  • 57 dried red chilies (found in the Mexican Isle)
  • 1/2 cup unsalted peanuts
  • 2 tbsp light soy sauce
  • 1 tbsp dry sherry (or Chinese rice wine)
  • 1 tbsp white wine vinegar

Instructions

  1. In a mixing bowl combine chicken, salt, egg white, corn starch and 1 tbsp oil.  Coat thoroughly.
  2. Heat remaining oil in a preheated wok (or skillet). Add garlic and ginger and stir-fry for 30 seconds.
  3. Add the chicken to the wok and stir-fry for 4-5 minutes, or until browned.
  4. Stir in the bell peppers, chilies, peanuts, soy sauce, sherry, and wine vinegar and cook for a further 2-3 minutes, until the chicken is cooked through.
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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