Kung Po Chicken
If you have roughly 45 minutes to spend in the kitchen, Kung Po Chicken might be a spectacular gluten free, dairy free, and ketogenic recipe to try.
- Servings: 4
- Total cooking time:
Ingredients:
- 2 whl chicken breasts
- 8 whl dried red chili pepper
- 6 tablespoons Peanut or corn oil
- 1 teaspoon Cornstarch
- 1 Egg white
- 1/2 cup Roasted peanuts
- salt
- 2 Scallions, cut in 1/4 in
- 1 teaspoon Sesame oil
- 2 tablespoons Soy sauce
- Water
- 1 teaspoon Distilled white vinegar
Instructions:
- Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups.
- Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean with a wet towel.
- Remove the tops and set aside on plate with scallions
- Combine the sauce ingredients in a cup. Set aside near cooking area.
- Place a strainer over a pot near the cooking area.
- Heat a wok over moderate heat until it is very hot.
- Add the peanut oil and heat to about 30
- Mix the chicken again and add to the hot oil. Raise the heat to
