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Kung Pao Chicken - Gungbao Chicken

Kung Pao Chicken - Gungbao Chicken comes together with Chicken, Soy Sauce, Cornstarch, Rice Wine, and Peanuts. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 1/2 oz
• 4
• 8
• 3
• 2 tsp
• 2 tsp
• Oil for frying

Method (preview)

1. 1

   Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and rice wine.

2. 2

   Cut the scallions into 1 in. pieces and the chiles in half (they are assuming you are using small ones).

3. 3

   Heat the oil and deep fry the chicken dice for 2 minutes.

4. 4

   Drain well.

5. 5

   Reheat the oil and fry peanuts for 3 minutes.

6. 6

   Drain.

7. 7

   Heat a pan with 3 TB of oil and stir fry ginger, scallions and chiles.

8. 8

   Adjust the seasonings and stir in the peanuts.

9. 9

   Serve sprinkled with sesame oil.

10. 10

    This is from a Chinese cookbook published in Taiwan.