BIG BOWL KUNG PAO CHICKEN
Steps:
- Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes. Heat wok or heavy skillet, and add chicken breast. Stir until the meat changes color, and remove to drain. Pour off all but 1/4 cup of the oil. Add the dried chilies, and cook until they begin to blacken and smoke. Add the scallion whites and garlic, and stir briefly. Add 5 tbsp. of the sauce mixture, and cook until it begins to boil. Add the chicken pieces, and toss to coat. When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.
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Babydoll Rice
[email protected]I thought this recipe was just okay. The chicken was a bit dry and the sauce was too sweet for my taste. I also found that the recipe was a bit time-consuming. I probably wouldn't make this again.
Divine Binga
[email protected]This recipe is a great way to use up leftover chicken. The sauce is flavorful and the peanuts add a nice crunch. I would recommend using a good quality soy sauce and rice vinegar for the best results.
Anam Shehzadi
[email protected]This dish was a hit with my family! The chicken was tender and juicy, and the sauce was flavorful without being too spicy. I also liked the fact that the recipe was easy to follow. I would definitely recommend this recipe to anyone looking for a deli
Phsyco
[email protected]I've tried many kung pao chicken recipes over the years, but this one is by far the best. The sauce is incredibly flavorful, and the chicken is cooked to perfection. I also appreciate that the recipe is relatively easy to follow. I'll definitely be a
Knowana Jones
[email protected]This kung pao chicken recipe is a keeper! It's easy to follow and the results are delicious. The chicken is tender and flavorful, and the sauce is perfectly balanced. I especially love the addition of peanuts, which give the dish a nice crunch. I'll