Serves: 2–3
Ingredients:
1 pound of chicken breast, diced into 1/2-inch pieces, rinsed and drained (beef, shrimp or scallops
can be substituted)
2½ tablespoons vegetable oil, divided use
12 whole dry chili peppers (should be smaller than 3 inches; if longer, cut in half)
1 teaspoon cooking wine
2½ tablespoons Lee Kum Kee soy sauce
1/3 cup water
1 tablespoon cornstarch mix (50% water and 50% cornstarch powder, combined)
1/4 cup diced green onion (dice only the white part of the onion into 1/2-inch pieces)
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red chili pepper
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
Kung Pao Shrimp Variation:
In place of the chicken, use 12 ounces of large shrimp. Instead of 12 whole dry chili peppers, use 8.
Reduce the amount of soy sauce to 2 tablespoons, and increase the amount of cornstarch mix to 1½
tablespoons. In step 6 after adding green onions, ginger, garlic and crushed chili pepper, add 1/4 cup
each diced red and yellow bell pepper and stir for 10 seconds. Continue with step 7.
Procedure:
1. Mix all marinade ingredients well, add the chicken and thoroughly coat, refrigerate at least one hour.
2. Combine wine, soy sauce and water and set aside.
3. Heat a clean wok on high heat for 10 seconds. Add 2 tablespoons of vegetable oil and heat well.
4. Add the marinated chicken to the wok. Stir quickly, separate the meat and cook for 60 seconds.
Remove the chicken, drain well.
5. Add the chili peppers to the wok. Stir fry until they become a darker color. If the wok becomes too dry, add 1/2 tablespoon vegetable oil.
6. Add the green onions, ginger, garlic and crushed red chili pepper to the wok. Stir for 5 seconds.
7. Return the cooked and drained chicken to the wok; stir soy sauce/wine mixture and add to wok; stir until sauce boils, then add cornstarch mix to thicken.
8. Add the sesame oil and peanuts. Stir and fold until the ingredients are thoroughly mixed.
Recipe Type: Authenticcan be substituted)
2½ tablespoons vegetable oil, divided use
12 whole dry chili peppers (should be smaller than 3 inches; if longer, cut in half)
1 teaspoon cooking wine
2½ tablespoons Lee Kum Kee soy sauce
1/3 cup water
1 tablespoon cornstarch mix (50% water and 50% cornstarch powder, combined)
1/4 cup diced green onion (dice only the white part of the onion into 1/2-inch pieces)
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red chili pepper
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
Kung Pao Shrimp Variation:
In place of the chicken, use 12 ounces of large shrimp. Instead of 12 whole dry chili peppers, use 8.
Reduce the amount of soy sauce to 2 tablespoons, and increase the amount of cornstarch mix to 1½
tablespoons. In step 6 after adding green onions, ginger, garlic and crushed chili pepper, add 1/4 cup
each diced red and yellow bell pepper and stir for 10 seconds. Continue with step 7.
Procedure:
1. Mix all marinade ingredients well, add the chicken and thoroughly coat, refrigerate at least one hour.
2. Combine wine, soy sauce and water and set aside.
3. Heat a clean wok on high heat for 10 seconds. Add 2 tablespoons of vegetable oil and heat well.
4. Add the marinated chicken to the wok. Stir quickly, separate the meat and cook for 60 seconds.
Remove the chicken, drain well.
5. Add the chili peppers to the wok. Stir fry until they become a darker color. If the wok becomes too dry, add 1/2 tablespoon vegetable oil.
6. Add the green onions, ginger, garlic and crushed red chili pepper to the wok. Stir for 5 seconds.
7. Return the cooked and drained chicken to the wok; stir soy sauce/wine mixture and add to wok; stir until sauce boils, then add cornstarch mix to thicken.
8. Add the sesame oil and peanuts. Stir and fold until the ingredients are thoroughly mixed.
Submitted By: Panda Express
Recipe Author: Executive Chef Kao
Restaurant: Panda Express
Original Photograph By: Panda Express
Photograph Retouched By: Recipe Spy
Source: http://tooeleonline.com/wp-content/uploads/2013/archival_pdfs_2005/9-15-05-Transcript-Bulletin.pdf