Take-Out Style Kung Pao Chicken
Marinade: shaoxing wine or dry sherry, soy sauce, baking soda & corn starch
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Slice chicken into bite size pieces
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Toss chicken with marinade
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Sauce:Broth,light&dark soy, black vinegar or balsamic,hoisin,sugar, chili garlic sauce&corn starch
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Heat oil in a skillet or wok on medium/high and add the chicken and pan fry
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Push chicken to one side of the pan and add oil and sauté garlic, ginger, peppers, & chilies
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The scallions, sesame oil & peanuts and stir through the sauce until thickened into a glaze
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Enjoy with rice or noodles
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Full Recipe:https://www.oliveandmango.com/takeout-style-kung-pao-chicken/
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