Ingredients
-
1 tablespoon Cornstarch
-
4 tablespoons Soy Sauce
-
1 pound boneless, skinless Chicken
-
3 tablespoons Rice Wine Vinegar
-
2 tablespoons Granulated Sugar
-
3 tablespoons Chicken broth
-
4 teaspoons Balsamic vinegar
-
1 tablespoon Sesame Oil
-
3 tablespoons Peanut Oil
-
6 dried hot Chiles
-
5 Scallions
-
3 cloves Garlic
-
1 tablespoon finely minced fresh Ginger
-
⅓ cup roughly chopped Peanuts
Directions
Eat this spicy kung pao chicken as you watch your feisty, flirtatious mom be a guest on a late-night television talk show. It is so good, it might even help you get over any lingering issues from your childhood.
Steps
|
1
Done
|
In a small mixing bowl, whisk the cornstarch and soy sauce to combine. Add the chicken and toss to coat. Let marinate in the refrigerator for 30 minutes. |
|
2
Done
|
In another small mixing bowl, whisk the rice wine vinegar, sugar, chicken stock, balsamic vinegar, and sesame oil to combine. Set aside. |
|
3
Done
|
Set a large nonstick skillet or wok over high heat and add the peanut oil. When the oil begins to smoke, add the marinated chicken, the hot chiles, half of the scallions, and the garlic and fresh ginger. Stir and toss constantly to ensure even cooking. Cook until the chicken is golden brown, 5 to 6 minutes. |
|
4
Done
|
Stir in the peanuts and scallions, then transfer to a serving platter. Serve hot. |
