🫙 From the Spice Rack
Kung Pao Chicken
1 ea Chicken Breast 2 t Dry Sherry 1 tb Vegetable Oil 3 tb Soy Sauce 2 tb Red Rice Vinegar 1/2 t Cornstarch Paste 8 ea Water Chestnuts, in 1/4s 2 ea Green Onions (white part) 1/4 t...
maineasy
Ingredients8 items
Ingredients
- 1ea chicken breast
- 2t dry sherry
- 1tb vegetable oil
- 3tb soy sauce
- 2tb red rice vinegar
- 1/2t cornstarch paste
- 8ea water chestnuts, in 1/4s
- 2ea green onions (white part)
Directions
- 1
1 ea Chicken Breast 2 t Dry Sherry 1 tb Vegetable Oil 3 tb Soy Sauce 2 tb Red Rice Vinegar 1/2 t Cornstarch Paste 8 ea Water Chestnuts, in 1
- 2
Combine with marinade ingredients in the order listed
- 3
Set aside
- 4
To oil-blanch, set wok over high heat for about 1 minute
- 5
Add 2 cups oil and heat to 300 degrees
- 6
Add chicken, stirring to separate pieces
- 7
Remove and drain
- 8
Combine seasonings thoroughly and set aside