{"id":80,"date":"2010-11-29T18:46:23","date_gmt":"2010-11-29T18:46:23","guid":{"rendered":"http:\/\/ladyharleyrecipes.com\/?p=80"},"modified":"2010-11-29T18:46:23","modified_gmt":"2010-11-29T18:46:23","slug":"kung-pao-chicken","status":"publish","type":"post","link":"https:\/\/donaldroyerdesign.com\/francais\/kung-pao-chicken\/","title":{"rendered":"Kung Pao Chicken"},"content":{"rendered":"

Kung Pao Chicken<\/span><\/strong><\/h1>\n

\"Click<\/a><\/p>\n

METHOD:<\/h2>\n

Stir broth into cornstarch in small bowl. Add next 4 ingredients. Stir. Set aside.<\/p>\n

Beat next 3 ingredients with fork in medium bowl. Add chicken. Stir until coated.<\/p>\n

Deep-fry, in 2 batches, in hot (375\u00b0F, 190\u00b0C) cooking oil for 3 to 4 minutes, stirring to separate pieces, until golden brown. Remove with slotted spoon to paper towels to drain. Keep warm.<\/p>\n

Heat wok or large frying pan on medium-high until very hot. Add second amount of cooking oil. Add next 7 ingredients. Stir-fry for 3 to 4 minutes until tender-crisp. Stir broth mixture. Stir into vegetable mixture for about 30 seconds until boiling and thickened. Add chicken. Stir until coated with sauce and heated through. Sprinkle with peanuts.<\/p>\n

Prepared chicken broth
\n2\/3 cup 150 mL
\nCornstarch 1 1\/2 tbsp 25 mL
\nSoy sauce 2 tbsp 30 mL
\nHoisin sauce 2 tbsp 30 mL
\nDry sherry 2 tbsp 30 mL
\nChili paste (sambal oelek)
\n2 tsp 10 mL<\/p>\n

1 Egg white (large)
\nCornstarch 1 tbsp 15 mL
\nSesame oil 1 tsp 5 mL
\nBoneless, skinless
\nchicken breast halves
\n(about 4), cut into 3\/4 inch
\n(2 cm) cubes 1 lb.<\/p>\n

Cooking oil, for deep-frying
\nCooking oil 1 tbsp 15 mL
\nCubed red, yellow and\/or green peppers, cut into 3\/4 inch
\n(2 cm) pieces about 1 1\/2 cups
\nor 375 mL
\nDiced carrot 1\/2 cup 125 mL
\nDiced celery 1\/2 cup 125 mL
\nDiced onion 1\/2 cup 125 mL
\n2 Garlic cloves, minced
\n(or 1\/2 tsp., 2 mL, powder)
\nFinely grated peeled ginger-root
\n1 tsp 5 mL
\n2 Green onions, cut into 1 inch
\n(2.5 cm) pieces
\nRoasted peanuts, coarsely chopped 1 \/2 cup 125 mL<\/p>\n

15 minutes
\n4<\/p>\n","protected":false},"excerpt":{"rendered":"

Kung Pao Chicken METHOD: Stir broth into cornstarch in small bowl. Add next 4 ingredients. Stir. Set aside. Beat next 3 ingredients with fork in medium bowl. Add chicken. Stir until coated. Deep-fry, in 2 batches, in hot (375\u00b0F, 190\u00b0C) cooking oil for 3 to 4 minutes, stirring to separate pieces, until golden brown. Remove with slotted spoon to paper towels to drain. Keep warm. Heat wok or large frying pan on medium-high until very hot. Add second amount of cooking oil. Add next 7 ingredients. Stir-fry for 3 to 4 minutes until tender-crisp. Stir broth mixture. Stir into vegetable mixture for about 30 seconds until boiling and thickened. Add chicken. Stir until coated with sauce and heated through. Sprinkle with peanuts. Prepared chicken broth 2\/3 cup 150 mL Cornstarch 1 1\/2 tbsp 25 mL Soy sauce 2 tbsp 30 mL Hoisin sauce 2 tbsp 30 mL Dry sherry 2 tbsp 30 mL Chili paste (sambal oelek) 2 tsp 10 mL 1 Egg white (large) Cornstarch 1 tbsp 15 mL Sesame oil 1 tsp 5 mL Boneless, skinless chicken breast halves (about 4), cut into 3\/4 inch (2 cm) cubes 1 lb. Cooking oil, for deep-frying Cooking oil 1 tbsp 15 mL Cubed red, yellow and\/or green peppers, cut into 3\/4 inch (2 cm) pieces about 1 1\/2 cups or 375 mL Diced carrot 1\/2 cup 125 mL Diced celery 1\/2 cup 125 mL Diced onion 1\/2 cup 125 mL 2 Garlic cloves, minced (or 1\/2 tsp., 2 mL, powder) Finely grated peeled ginger-root 1 tsp 5 mL 2 Green onions, cut into 1 inch (2.5 cm) pieces Roasted peanuts, coarsely chopped 1 \/2 cup 125 mL 15 minutes 4<\/p>\n","protected":false},"author":1,"featured_media":1012,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[67,68,69,60],"class_list":["post-80","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat","tag-asian","tag-chicken","tag-chinese","tag-entrees"],"_links":{"self":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/80","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/comments?post=80"}],"version-history":[{"count":0,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/80\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media\/1012"}],"wp:attachment":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media?parent=80"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/categories?post=80"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/tags?post=80"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}