Kong Bao Chicken (Chinese Take Out)

Kung Pao (Kong Bao) Chicken

*Recipe courtesy of Jessica Tijerina*

Servings: 4

Ingredients
1 lb. chicken breast
4 tsp peanut oil
2 oz peanuts
1 teaspoon dried chili flakes
2 cloves garlic, peeled and sliced
6 slices peeled ginger
1 tablespoon rice wine
4 scallion, cut into large pieces, both green and white parts

Marinade
1 teaspoon salt
2 teaspoons light soy sauce
2 teaspoons rice wine
1 teaspoon cornstarch
Black pepper to taste

Sauce
1 tablespoon light soy sauce
2 teaspoons rice vinegar
2 teaspoons sugar
1 ½ teaspoons cornstarch
6 tablespoons chicken stock

Method

1. Cut chicken into small chunks and place into a bowl.
2. Add the ingredients of the marinade to the chicken, cover and let sit at least 30 minutes.
3. To prepare the sauce, mix all sauce ingredients together very well and set aside.
4. In a wok, add oil over medium heat, add peanuts while the oil is still cold and stir.
5. When the oil begins to heat, take out the nuts for later use.
6. Add the garlic and ginger and stir for a few seconds.
7. Add the chicken, turn and toss for 1 minute. Add the chili flakes.
8. Add the rice wine with a “splash” and continue to stir.
9. Add the onions, stir for another 45 seconds.
10. Add the well stirred sauce to the wok and cook until it thickens.
11. Add peanuts, stir to mix and then transfer to a serving plate.