Take-Out Style Kung Pao Chicken
Marinade: shaoxing wine or dry sherry, soy sauce, baking soda & corn starch
1
Slice chicken into bite size pieces
2
Toss chicken with marinade
3
Sauce:Broth,light&dark soy, black vinegar or balsamic,hoisin,sugar, chili garlic sauce&corn starch
4
Heat oil in a skillet or wok on medium/high and add the chicken and pan fry
5
Push chicken to one side of the pan and add oil and sauté garlic, ginger, peppers, & chilies
6
The scallions, sesame oil & peanuts and stir through the sauce until thickened into a glaze
8
Enjoy with rice or noodles
9
Full Recipe:https://www.oliveandmango.com/takeout-style-kung-pao-chicken/
10
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.