Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

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Kung Pao Chicken2 tbsp sherry, divided3 tbsp cornstarch, divided1/2 tsp salt1/8 tsp white pepper2 lbs chicken breasts, cut into 1” pieces4 tbsp sesame oil, divided6 whole red chilies1/2 cup salted peanuts1 tsp garlic, minced1 tsp ginger, grated1/4 cup scallions, chopped1 tbsp white wine vinegar3 tbsp chicken stock2 tsp sugarIn a bowl, 1 tbsp combine sherry, 1 tbsp cornstarch, salt, and white pepper. Add the chicken and toss to coat, then add 1 tablespoon of the sesame oil and let marinate for 15 minutes.Heat a wok over medium heat, then add 1 tablespoon of the sesame oil, the chilies, and peanuts.  Cook, stirring occasionally, until the chilies begin to char, then set aside.In a small bowl, combine the vinegar, remaining sherry, chicken stock, sugar, and remaining cornstarch.  Whisk well, then set aside. Add remaining sesame oil to the pan and increase heat to high. When the oil begins to ripple from heat, add the garlic and ginger. Cook for 30 seconds, then add the chicken, stirring occasionally, until opaque —about 3 minutes.  Return the peanuts and chilies to the pan and add the scallions. Stir in the vinegar-sherry mixture and cook, stirring until sauce boils and thickens.  Serve over white rice.Approximate Nutritional Values: http://chinese.food.com/recipe/kung-pao-chicken-40339 

Kung Pao Chicken


2 tbsp sherry, divided
3 tbsp cornstarch, divided
1/2 tsp salt
1/8 tsp white pepper
2 lbs chicken breasts, cut into 1” pieces
4 tbsp sesame oil, divided
6 whole red chilies
1/2 cup salted peanuts
1 tsp garlic, minced
1 tsp ginger, grated
1/4 cup scallions, chopped
1 tbsp white wine vinegar
3 tbsp chicken stock
2 tsp sugar



In a bowl, 1 tbsp combine sherry, 1 tbsp cornstarch, salt, and white pepper. Add the chicken and toss to coat, then add 1 tablespoon of the sesame oil and let marinate for 15 minutes.

Heat a wok over medium heat, then add 1 tablespoon of the sesame oil, the chilies, and peanuts.  Cook, stirring occasionally, until the chilies begin to char, then set aside.

In a small bowl, combine the vinegar, remaining sherry, chicken stock, sugar, and remaining cornstarch.  Whisk well, then set aside. 

Add remaining sesame oil to the pan and increase heat to high. When the oil begins to ripple from heat, add the garlic and ginger. Cook for 30 seconds, then add the chicken, stirring occasionally, until opaque —about 3 minutes.  Return the peanuts and chilies to the pan and add the scallions. Stir in the vinegar-sherry mixture and cook, stirring until sauce boils and thickens.  Serve over white rice.



Approximate Nutritional Values: http://chinese.food.com/recipe/kung-pao-chicken-40339 

  1. culinaryconfessional posted this