Kung Pao Chicken Panda Express Recipe

By Chef Panda, September 5, 2011, In Panda Express, Simple Récipes Home » Panda Express »
Kung Pao Chicken Panda Express Recipe

EnjoySome Kung Pao Powerwiththis Kung Pao Chicken Panda Express Recipe!

Kung Pao Chicken Panda Express Recipe

Panda Express has enjoyedmuch new foundsuccess in bringoldfavoritestothemasses,

usingtheirAsian-classics-by-way-of-McDonald’s approachtointernationalcuisine.
TheirtakeonChinesecuisineclassics are becomingclassics in theirownright, and thebelowfeatured
Kung Pao Chicken Panda Express Recipeis no exception. It’sclosetothe original and will no
doubtproveto be a favorite.

Ingredients:

* 4 1/2 tbsppeanutoil, in all

* 1/4 cup cornstarch

* 1/2 egg

* 1/2 tsp sea salt

* 1/4 cup water

* 1 lb chickenbreasts (boneless and skinless), cut in 1/2″ chunks

* 1/4 cup water

* 3 tbsp lite soy sauce

* 2 tspcookingwine

* 10 dry, 3″ chili peppers, whole

* 1 tspcrushed red chili pepper

* 1 tspgarlicpowder
* 1 tspgroundginger

* 1/4 cup dicedgreenonionwhites

* 1/2 tbspcornstarch (activatedwith 1/2 tbspwater)

* 2 oz dryroastedpeanuts

* 1 tspsesameoil

Procedure:

1. Combine first 4 ingredientswith 2 tbsppeanutoil.

2. Addchicken and coatwell.

3. Refrigeratecoatedchickenfor 1 hour.

4. Combine water, soy sauce, and wine, mix wellthen set aside.

5. Heat 2 tbsp of remainingpeanutoil in a wokorsauté pan for 10 sec. onhighheat.

6. Removechicken and marinadefromrefrigerator, discardmarinade, and putchicken in pan.

7. Brisklystirfrychickenfor no more than 60 sec.

8. Removechickenfrom pan and drainwellonpapertowels.

9. Add chili peppersto pan and stirfryuntiltheybrown a bit.

10. Maintainoillevelwithremaining 1/2 tbsp of oil.

11. Addcrushedpepper, garlic, ginger, and whites of greenonionsto pan, and stir-fry 5 sec.

12. Transfer chicken back towokor pan.

13. Addwine/soy-sauce mixture and stiruntiljuicesboil.

14. Graduallywhisk in activatedcornstarchtothicken.

15. Toss in peanuts and sesameoil, stirtoinfuseflavors, and serveimmediately.