Fiery Dragon Kung Pao Chicken 🐉🌶️

Kung Pao Chicken 🌶️

Overview:

Preparation Time: 40 minutes
Cooking Time: 10 minutes
Total Time: 50 minutes
Servings: 4

Description:

Not for the timid! No wimpy veggies in here, just hot chicken. You decide how hot. If you know you can’t handle 8 cloves of garlic and 16 hot red peppers then please, adjust to your taste. And don’t drink and cook, there’s enough hot oil here, as my dad would have said, to burn your gizzard. This recipe is easily doubled to serve 16-32 at a buffet. If you decide to double, don’t increase the oil. It’s not needed.

Ingredients:

Instructions:

1. Preparation:

   • Dice chicken into 3/4″ cubes and combine with egg white, cornstarch, and salt.
   • Refrigerate for 30 minutes to allow flavors to meld.

2. Prepare the Sauce:

   • In a bowl, combine hoisin sauce, sugar, dry sherry, red wine vinegar, and minced garlic.
   • Mix well until sugar dissolves. Set aside.

3. Fry the Peanuts:

   • Heat oil in a wok over medium-high heat.
   • When the oil is almost boiling hot but not smoking, turn off the heat.
   • Add peanuts in a wire sieve, allowing them to cook in the residual heat until golden brown.
   • Be careful not to burn them as they cook quickly.
   • Remove the peanuts from the oil and set aside.

4. Cook the Chicken:

   • Turn the heat back on and wait until the oil is hot.
   • Add the marinated chicken mixture to the wok.
   • Stir-fry for about 45 seconds until the chicken is opaque but not browned.
   • Remove the chicken from the wok and drain on paper towels.

5. Stir-fry with Peppers:

   • Pour off all but 2 tablespoons of the oil from the wok.
   • Add the hot red peppers to the wok and stir-fry for about 15 seconds until they become fragrant and slightly darkened.

6. Combine Everything:

   • Return the chicken to the wok with the peppers.
   • Pour in the prepared sauce mixture.
   • Stir-fry everything together for about 1 minute, ensuring the chicken is well-coated with the sauce and heated through.

7. Serve:

   • Transfer the Kung Pao Chicken to a serving dish.
   • Garnish with the fried peanuts on top.
   • Serve hot, with steamed rice or noodles on the side.

Nutritional Information (per serving):

• Calories: 835.1
• Total Fat: 83.4g
  • Saturated Fat: 14.1g
  • Cholesterol: 25.3mg
  • Sodium: 145.6mg
• Total Carbohydrates: 12.1g
  • Dietary Fiber: 1.6g
  • Sugars: 4.2g
• Protein: 12.3g

Notes:

• This Kung Pao Chicken recipe packs a punch with its bold flavors and spicy kick.
• Adjust the amount of hot red peppers to suit your heat tolerance.
• Serve this dish with steamed rice or noodles for a complete meal.
• Double the recipe for a larger gathering, but remember not to increase the oil amount.

Enjoy the fiery flavors of this classic Chinese dish, perfect for those who love a bit of heat in their meals! 🔥🍲