Serves: 4
Total Calories: 1,295
Remove all the bones from the chicken and cut into 1-inch cubes. Add the soy sauce, cornstarch and water, Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the vegetables. Peel and slice the ginger, and remove the tips and the seeds of the dry red peppers. Cut into 1-inch chunks.
Mix the sauce ingredients and set aside.
Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool.
Heat deep fryer and add oil for deep-frying. Carefully slide the chicken into the fryer, and deep-fry the chicken for about 1 minute. Remove the chicken and drain off the oil.
Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry until they turn dark. Add the ginger and chicken, stir-frying rapidly. Give the sauce a quick re-stir and add to the wok. Stir until the sauce is thickened and mix together with other ingredients. Add the peanuts and mix just before serving.
This Kung Pao Chicken recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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