Kung Pao

##Key ingredients: Dont SKIMP

Soy sauce, rice white vinegar, rice wine, sesame oil, cornstarch/flour,
sugar, garlic, peanuts, ginger

optionals: hoisin sauce,green onions, chicken broth[can be substituted with water], schezhwuan pepper corns[PREFERRED] chilli flakes,egg white

DONT HAVE TO USE MORE THAN 1 spoon of SOY SAUCE

• 1/2 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white wine
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 4 ounces chopped peanuts

-To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Notes

1. green onions are used for garnish
2. Do not use sesame oil for serious cooking due to low smoke point, used for gravy only.

Recipe links with notes

1. Easy 3 step. Does not have vegetables. just chicken and sauce. Uses water chestnuts and hot chilli paste. No cooking time recipe
2. Uses hoison sauce and schezhwaun peppers , approximate cooking times is given recipe

3. Uses chilli flakes recipe

4. scallions, cooked with garlic and ginger.recipe
5. uses red chillis,recipe