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Kung Pao Chicken

June 28, 2017

Kung Pao Chicken

INGREDIENTS:
  • 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
  • 2 tablespoons Tabasco Sweet & Spicy Sauce, plus more for stir fry
  • 2 tablespoons peanut or vegetable oil
  • 8 to 10 dried red chilies
  • 3 scallions, white and green parts separated, thinly sliced
  • 3 garlic cloves, minced
  • 2 teaspoons minced or grated fresh ginger
  • 1/2 cup unsalted dry-roasted peanuts
PREPARATION:
  1. Pour Tabasco Sweet & Spicy Sauce on chicken pieces and stir gently to coat. Let marinate at room temperature for 10 minutes.
  2. Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir fry for 2 to 3 minutes, or until chicken is no longer pink. 
  3. Add the scallion whites, garlic, and ginger, and stir-fry for about 30 seconds. Pour in more Tabasco Sweet & Spicy Sauce (to taste) and mix to coat the other ingredients. Stir in the peanuts and stir fry for another 1 to 2 minutes. Transfer to a serving plate and sprinkle the scallion greens on top, just before serving.




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