Bertolli

Orange County Chicken Recipe List

Chinez

3965 Alton Parkway, Suite B, Irvine, CA 92606
949-752-2651

Kung Pao Chicken

4 Servings

INGREDIENTS: MARINADE FOR CHICKEN

10 oz breast or thigh chicken meat, cut into 1/4 inch
1 T rice wine
1 t dark soy sauce
1 T cornstarch
1 T salad oil

INGREDIENTS: SAUCE

1/4 C chicken stock
1/4 t salt
2 t sugar
1/2 t light soy sauce
1/2 t dark soy sauce
1/2 t sesame oil
1/2 t chili oil
1/2 t red wine vinegar
1 T salad oil
1 1/2 t cornstarch

METHOD: MARINADE FOR CHICKEN

  • Dry diced chicken with a paper towel.
  • Season diced chicken with rice wine, dark soy sauce, salad oil and cornstarch.
  • Marinate chicken for approximate 10 minutes. Set it aside.

    METHOD: SAUCE

  • Combine ingredients together in a mixing bowl.

    INGREDIENTS: STIR FRY

    1 t minced ginger
    4 pieces dried red chili
    1 T rice wine
    4 stalks green onion, diced into 1/4 inch
    1/4 C roasted peanuts
    1 T salad oil

    METHOD: STIR FRY

  • Stir fry chicken in a cooking pan with salad oil; cook until well done. Remove chicken from the cooking pan and set it aside.
  • Reheat cooking pan with salad oil and sautéed minced ginger, dried red chili, rice wine and green onions, and then add cooked chicken in the cooking pan; stir fry for one minute.
  • Add the sauce mixtures into the cooking pan, and stir fry the ingredients until well incorporated. Cook until the sauce is thickened.
  • Sprinkle with roasted peanuts and serve hot.

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