Ken Hom's Classic Kung Pao Chicken

cooking.nytimes.com

RBloomer

3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

3 large egg whites

2 teaspoons salt

3 tablespoons Asian sesame oil

3 tablespoons cornstarch

3 cups peanut oil

6 dried red chiles

1 ½ cups unsalted peanuts

6 tablespoons minced garlic

½ cup finely chopped scallions

2 tablespoons chopped fresh ginger

⅓ cup chicken stock or canned chicken broth

⅓ cup Shaoxing rice wine or dry sherry

5 tablespoons reduced sodium soy sauce

2 teaspoons sugar

2 tablespoons Chinese black rice vinegar

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer