Kungpao Chicken...!!

My first tryst with Kung pao chicken happened long back, during my first visit to T.G.I. Friday's. My order of main entree, low carb Dragon fire chicken, came with a grilled chicken breast glazed with Chinese Kung Pao sauce served with brown rice and broccoli. I fell in love with the Kungpao sauce at the first bite.. I became a big fan of their mashed potatoes as well..

After my last visit, I seriously thought of trying it at home. So this weekend we had a chinese day in with egg fried rice and Kung pao chicken.

Inredients You need:

1 pound boneless, skinless chicken breast
1 teaspoon rice cooking wine (bought it from Shaw's super market)
2-1/2 tablespoons soy sauce
1/3 cup water
2 tablespoon oil ( i use corn oil)
8-10 whole dry chili peppers (if longer, cut in half)
1/4 cup diced green onion
1 teaspoon ginger paste
1 teaspoon garlic paste

11/2 teaspoon crushed red chili pepper
1/2 tablespoon cornstarch mixed with 1/2 tablespoon water

For the Marinade:
1/4 cup water
1/2 teaspoon salt
1/2 egg
1/4 cup cornstarch
2 tablespoons oil

Preparation

• Cut the chicken breast into small pieces and keep aside
• Mix all the marinade ingredients.
• Add the cut chicken pieces into marinade,mix well and refrigerate at least 1 hour.
• Make a mixture of rice wine, soy sauce and water and set aside.
• Heat wok. Add 2 tablespoons oil and heat well.
• Remove chicken from marinade and add to wok. Stir-fry quickly for 2 minutes.
• Remove chicken and drain well.
• Now to the same wok add some oil, and add dry chili peppers. Stir-fry until they darken.
• Add green onions, ginger, garlic and crushed red chili pepper and stir-fry 15 seconds.
• Now add the chicken to wok, stir soy sauce/wine mixture and add; stir until sauce boils.
• Then add cornstarch mix to thicken. Stir and cook until ingredients are thoroughly mixed and the chicken pieces are cooked.