Kung Pao Chicken – Gungbao Chicken
Description
This Chinese side-dish features Chicken, Soy sauce, Cornstarch, Rice wine, Peanuts. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Oil for frying Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and rice wine.
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Cut the scallions into 1 in.
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pieces and the chiles in half (they are assuming you are using small ones).
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Heat the oil and deep fry the chicken dice for 2 minutes.
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Drain well.
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Reheat the oil and fry peanuts for 3 minutes.
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Drain.
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Heat a pan with 3 TB of oil and stir fry ginger, scallions and chiles.
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And chicken dice and stir fry for another minute before stirring in 1 tb soy and the sugar.
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Adjust the seasonings and stir in the peanuts.
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Serve sprinkled with sesame oil.
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[Note: I believe this recipe assumes the use of raw peanuts.
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If you are using roasted peanuts, omit the deep
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fry .] This is from a Chinese cookbook published in Taiwan
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 680.6kcal
- % Daily Value *
- Total Fat 46.8g72%
- Saturated Fat 8.1g41%
- Cholesterol 101.0mg34%
- Sodium 527.2mg22%
- Total Carbohydrate 17.3g6%
- Dietary Fiber 5.4g22%
- Sugars 5.5g
- Protein 47.5g95%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chicken, chiles, chinese, cornstarch, frying, ginger, gungbao, kung, oil, pao, peanuts, rice, roasting, sauce, scallions, sesame, side-dish, soy, stir frying, sugar
