Kung Pao Chicken
I think it's the one item I most request at Chinese places. Love the chicken, spicy, peanut combo.
Making it at home is very easy and tastes just as good. Only thing I changed is that I didn't add the red peppers because my youngest can't stand them. But aside from that, Yum!
8 whole chicken wings (about 1-1/2 pounds) *I used boneless thighs*
2 tablespoons sugar
2 teaspoons cornstarch
1/4 cup water
1/4 cup soy sauce
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper flakes
1 tablespoon canola oil
1 small sweet red pepper, diced
1/2 cup diced onion
1 to 2 garlic cloves, minced
1/3 cup peanuts
Hot cooked rice
Cut chicken wings into three sections; discard wing tip section. Set the wings aside. In a small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended; set aside.
In a large skillet over medium-high heat, heat oil. Cook chicken wings, uncovered, for 10-15 minutes or until chicken juices run clear, turning occasionally.
Add red pepper and onion; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir cornstarch mixture; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and vegetables are tender. Sprinkle with peanuts. Serve with rice.
Yield: 4 servings.