|Kung Pao Chicken #2|
Bone chicken thighs; remove and discard skin. Cut chicken into 3/4-inch pieces. Beat egg in medium bowl; add chicken. Sprinkle chicken with 1 1/2 T cornstarch; mix well. Stir in 1 T each soy sauce and peanut oil. Marinate at room temperature thirty minutes. Cut bamboo shoots into 3/4-inch cubes. Cut green onions into 3/4-inch pieces. Cut peppers into 1/2-inch pieces. Mix 2 t of cornstarch and the water in small bowl until smooth. Stir in 3 T soy sauce, the rice wine, vinegar, sugar, hoisin sauce, and sesame oil.
Heat wok over high heat fifteen seconds. Add 3 T peanut oil and heat until hot, about thirty seconds. Reduce heat to low. Add peppers; cook, stirring and pressing peppers against wok, until dark red, about ten seconds. Add ginger and garlic; stir-fry ten seconds.
Increase heat to high. Scatter in chicken, about one quarter at a time. Stir-fry one minute after all chicken has been added. Add bamboo shoots; stir-fry one minute. Add green onions; stir-fry thirty seconds.
Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and coats chicken evenly, about thirty seconds. Add peanuts and turn off heat; stir mixture two or three times. Serve immediately.
*notes on ingredients
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