Kung Pao Chicken
- 1 cup chicken leg meat, coarsely chopped into bite-size pieces
- Potato starch, for coating chicken
- 1 tablespoon vegetable oil
- 1/4 cup chopped fresh scallions
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, peeled and minced
- Dried chile pepper
- Dried Szechuan peppercorns
- 1 tablespoon of dried peanuts
Lightly coat the chicken with potato starch in a large shallow dish. Heat the oil in a wok or large frying pan over high heat, and then stir-fry the chicken until seared and hot but not cooked all the way through. Remove the chicken from the wok and set aside, leaving any extra oil from the chicken in the wok. Add the scallions, garlic, ginger, some chiles and Szechuan peppercorns and stir-fry until fragrant, being sure to scrape up the browned bits left over from the chicken. Return the chicken to the wok until cooked through. Stir in the peanuts in the last few moments of cooking. Serve nice and hot!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.