Hey dolls! I have really been slacking on this blog, I have so many recipe that I have tried recently but have not had a chance to post them so I will try to get at least one posted today starting with this Kung Pao Chicken that I actually made over a week ago. I don't know about you but I love Chinese food, everytime I have ever tried looking for a recipe I would get intimidated and never cook them so I would just do the next best thing and order. I am sure I am not the only one, but then came along pinterest where the possibilities are just endless. I found a few Chinese recipes on there and they seemed easy enough to try so I just had to give them a shot. One of my favorite dishes is Kung Pao, I love spicy food and this one just fits the bill. This recipe is fairly easy, doesn't require anything unusual and it was very good, even the next day!
I found this recipe from a blog called Blog Chef.Net, check them out, I bookmarked a few more of their recipes to try later ;-)
Ingredients:
1lb boneless skinless chicken breasts
½ cup cornstarch
oil (for deep frying)
1lb uncooked linguini noodles
Sauce-
1 cup chicken broth
2 tablespoons cornstarch
¾ cup soy sauce
3 tablespoons red chili paste with garlic
¼ cup sugar
2 tablespoons white vinegar
1 tablespoon sesame oil
¼ cup garlic (minced)
1 cup dry roasted peanuts
1 cup green onions (sliced)
Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.
Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated. Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.
Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.
Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture. Add green onions and toss everything together.
(Makes 4 Servings)
Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated. Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.
Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.
Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture. Add green onions and toss everything together.
(Makes 4 Servings)
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