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Carla Hall's Kung Pao Chicken

Carla Hall
Servings: 6
1 to 30 min

Signature Chicken Dish

  • Ingredients
  • step-by-step directions
Carla Hall's Kung Pao Chicken
  • For the Marinade:
  • 2 tablespoons Light Soy Sauce
  • 2 tablespoons Rice Wine
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Cornstarch
  • 1 1/2 pounds Chicken Breast (boneless; skinless; 1/4-inch thick strips)
For the Sauce:
  • 2 tablespoons Light Soy Sauce
  • 2 tablespoons Cornstarch
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Brown Sugar
For the Remaining Ingredients:
  • 3 tablespoons Vegetable Oil
  • 1/2 cup Raw Peanuts
  • 6 Dried Red Chilis (stems removed and sliced in half lengthwise)
  • 1 bunch Scallions (sliced on a bias; greens and whites separated)
  • 3 Garlic cloves (thinly sliced)
  • 1/2- inch piece fresh Ginger (peeled and minced)
  • For the Marinade: Whisk together the soy sauce, rice wine and sesame oil with the cornstarch. Place the chicken in a zip top bag and pour the marinade over the chicken. Place in the refrigerator for a minimum of 30 minutes but preferably 2 hours.
  • For the Sauce: Whisk together all the ingredients in a non-reactive bowl and set aside.
  • For the Remaining Ingredients: Remove the chicken from the marinade and discard the liquid.
  • Heat the vegetable oil over high in a wok or large saute pan. Once smoking, add the peanuts and fry for 30 to 40 seconds just until golden and crispy. Remove with a slotted spoon to a paper towel lined plate.
  • Add the red chilis, white part of the scallions and garlic and fry for 30 seconds just until fragrant. Add the chicken and ginger and continue to cook over high heat for 2 to 3 minutes or until chicken is golden brown.
  • Pour the sauce over the chicken and toss to coat. Allow mixture to come to a boil and cook just until thickened and shiny. Serve over your favorite rice and garnish with the cooked peanuts and the green parts of scallions.
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