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January 2019

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Kung Pao Chicken Recipe

Kung Pao Chicken recipe and other rost chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Kung Pao Chicken recipe  PDF


1 ea Chicken Breast
2 t Dry Sherry
1 tb Vegetable Oil
3 tb Soy Sauce
2 tb Red Rice Vinegar
1/2 t Cornstarch Paste
8 ea Water Chestnuts, in 1/4s
2 ea Green Onions (white part)
1/4 t Sesame Oil
1/4 c Roasted Peanuts
2 t Soy Sauce
1 t Cornstarch
1 Vegetable Oil for blanching
1 tb Dry Sherry
1 t Sugar
10 ea Dried Chili Pods
1/4 c Bamboo Shoots, diced
1 ea Garlic Clove, minced
1 t Hot Chili Oil
MARINADE SEASONINGS VEGETABLES Bone chicken, remove skin and cut meat into 3/4 inch cubes. Combine with marinade ingredients in the order listed. Set aside. To oil blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 300 degrees. Add chicken, stirring to separate pieces. Remove and drain. Combine seasonings thoroughly and set aside. To stir fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half. Stir for about 45 seconds or until browned (but not burned). Return chicken and cook for 1 2 minutes until browned. Add vegetables, stir frying for 1 minutes. Add seasonings, mi ing thoroughly, and cook until thickened. Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve. You can also try this with squid. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1

Kung Pao Chicken recipe and other rost chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
212 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print Kung Pao Chicken recipe  PDF   Rost Chicken recipes RSS   New

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