Panda Express Kung Pao Chicken

Ingrediënten

• 1 pound boneless, skinless chicken breast — diced into 1/2-inch pieces, rinsed and drained
• 1 teaspoon cooking wine
• 2-1/2 tablespoons soy sauce
• 1/3 cup water
• 2-1/2 tablespoons vegetable oil — divided use
• 12 whole dry chili peppers — smaller than 3 inches; if longer, cut in half
• 1/4 cup diced green onion — white part only, in 1/2-inch pieces
• 1 teaspoon ground ginger
• 1 teaspoon ground garlic
• 1 teaspoon crushed red chili pepper
• 1/2 tablespoon cornstarch — mixed with 1/2 tablespoon water
• 1 teaspoon sesame oil
• 2 ounces dry roasted peanuts
• Marinade
  1/4 cup water
• 1/2 teaspoon salt
• 1/2 egg
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil

Materiaal

• wok

Bereiding

1. 1

   Combine marinade ingredients.

2. 2

   Add chicken; refrigerate at least 1 hour.⏱ 60 min

3. 3

   Combine wine, soy sauce and water; set aside.

4. 4

   Heat wok on high heat 10 seconds.

5. 5

   Add 2 tablespoons oil and heat well.

6. 6

   Remove chicken from marinade and add to wok.

7. 7

   Stir-fry quickly, 60 seconds.⏱ 1 min

8. 8

   Remove chicken; drain well.

9. 9

   Add chili peppers.

10. 10

    Stir-fry until they darken.

11. 11

    If wok becomes too dry, add 1/2 tablespoon vegetable oil.

12. 12

    Add green onions, ginger, garlic and crushed red chili pepper.

13. 13

    Stir-fry 5 seconds.

14. 14

    Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken.

15. 15

    Add sesame oil and peanuts. Stir and fold until ingredients are thoroughly mixed. Serves 3.