Panda Express Kung Pao Chicken
From annieamie 17 years ago
- 15 minutes to make
- Serves 3
Here is the recipe for Panda Epress' famous Kung Pao Chicken. I enjoy this recipe so much and just wanted to share it.
Ingredients
- Kung Pao chicken shopping list
- 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinsed and drained shopping list
- 1 teaspoon cooking wine shopping list
- 2-1/2 tablespoons soy sauce shopping list
- 1/3 cup water shopping list
- 2-1/2 tablespoons vegetable oil, divided use shopping list
- 12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half) shopping list
- 1/4 cup diced green onion, white part only, in 1/2-inch pieces shopping list
- 1 teaspoon ground ginger shopping list
- 1 teaspoon ground garlic shopping list
- 1 teaspoon crushed red chili pepper shopping list
- 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water shopping list
- 1 teaspoon sesame oil shopping list
- 2 ounces dry roasted peanuts shopping list
- » Marinade: shopping list
- 1/4 cup water shopping list
- 1/2 teaspoon salt shopping list
- 1/2 egg shopping list
- 1/4 cup cornstarch shopping list
- 2 tablespoons vegetable oil shopping list
How to make it
- Combine marinade ingredients.
- Add chicken; refrigerate at least 1 hour.
- Combine wine, soy sauce and water; set aside.
- Heat wok on high heat 10 seconds.
- Add 2 tablespoons oil and heat well.
- Remove chicken from marinade and add to wok.
- Stir-fry quickly, 60 seconds.
- Remove chicken; drain well.
- Add chili peppers.
- Stir-fry until they darken.
- If wok becomes too dry, add 1/2 tablespoon vegetable oil.
- Add green onions, ginger, garlic and crushed red chili pepper.
- Stir-fry 5 seconds.
- Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken.
- Add sesame oil and peanuts.
- Stir and fold until ingredients are thoroughly mixed. Serves 3.
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