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Kung Pao Chicken Recipe

Deborah, Taste and Tell
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

boneless, skinless chicken breasts, cut into ¾-inch pieces

1

large egg white, beaten until foamy

1 tsp

cornstarch

1 tsp

salt

1/4 cup

rice wine or dry sherry

2 tbsp

soy sauce

2 tbsp

red wine vinegar

1 tbsp

sugar

1 tsp

cornstarch

vegetable oil

6

green onions, sliced into ¼-inch pieces

3 cloves

garlic, sliced thinly

10

small dried hot chiles

1 1/2 tsp

hoisin sauce

1/2 cup

salted roasted peanuts

1 tsp

dark sesame oil