Wednesday, March 2, 2011

Spiced Kung Pao Chicken

2 whole chicken breasts, boned, skinned, cut into
1/2 inch cubes
1/2 teaspoon salt
1 egg
1 tablespoon cornstarch
2 cups oil, for deep frying
1/2 cup skinless roasted peanuts
10 whole dried hot chili peppers
2 scallions, cut into 1/2 in. lengths
2 garlic cloves, minced
AJI-NO-MOTO® Umami Seasoning

For sauce:
1 teaspoon chili paste with garlic
2 tablespoons dark soy sauce
1 tablespoon sherry wine
1 teaspoon sugar
1 teaspoon red wine vinegar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame seed oil

Cooking Procedure:
1.Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside. In small bowl, blend sauce ingredients. Set aside. Heat oil to 350 in a wok.
2.Deep fry chicken until it separates and is almost cooked. Remove by draining through strainer into another pot. Reheat same oil. Deep fry peanuts over moderate heat until golden brown. Remove by draining through strainer. Reheat 2 tbs. oil in wok til smoking hot.
3.Stir-fry red chili peppers until they are dark red. Sprinkle with AJI-NO-MOTO® Umami Seasoning. Lower heat. Add scallions and garlic. Stir-fry 30 seconds.
4.Pour in chicken. Stir-fry on high for 1 minute. Add sauce. Stir-fry until heated and glazed thoroughly. Add peanuts.

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