View source for Kung-Pao Chicken

== Description ==
Kung Pao Chicken is a classic dish in Chinese cuisine, originating in the [http://en.wikipedia.org/wiki/Sichuan Sichuan Province] of central-western [http://en.wikipedia.org/wiki/China China]. Very popular and famous dish in China.

== Ingredients ==
* 2 [[chicken]] drumsticks (or [[chicken breast]] may be substituted)
* ½ cup deep-fried [[peanut]]s
* 8 dried [[red chiles]]
* 1 tablespoon [[Szechwan peppercorn]]s
* 1 tablespoon chopped [[garlic]] and [[ginger]]
* [[oil]] for cooking 

=== A ===
* 1 tbsp [[rice wine]]
* 1 tbsp [[soy sauce]]
* 1 tbsp [[cornstarch]] mixture
* ½ [[egg]] white

=== B ===
* 1 tbsp [[rice wine]]
* 2 tbsp [[soy sauce]]
* 1 tsp [[granulated sugar|sugar]]
* 1 tsp [[vinegar]]
* 1 tbsp [[cornstarch]] mixture

== Procedures ==
# Remove bones from drumsticks and cut meat into cubes
# Mix [[#A|A ingredients]] and marinate [[chicken]] for 10 minutes
# Clean dried [[chile]] with wet cloth. Do not wash because [[water]] may cause chiles to burst. Remove seeds from dried chiles and cut into sections.
# In wok, add 3 tbsp [[oil]]. Stir fry Szechwan peppercorns until fragrant. Remove and add chopped [[garlic]], [[ginger]] and dried chiles.
# Add [[chicken]] cubes that have been lightly brushed with [[oil]]. Stir fry well. 
# Add [[peanut]]s, stir well, and serve.

[[Category:Taiwanese cuisine]]
[[Category:Meat Recipes]]
[[Category:Rice wine Recipes]]
[[Category:Chicken Recipes]]
[[Category:Chile pepper Recipes]]
[[Category:Peanut Recipes]]