Does anyone have the recipe for Kung pao chicken?

I really like Panda Express kung pao chicken and want to know how to make it.


Thanks.Does anyone have the recipe for Kung pao chicken?
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KUNG PAO CHICKEN








Method - Stir fry











Ingredients





12 oz. Chicken breasts, skinless and boneless, diced into 1/2'; cubes.





4 tbsp Oil.





2/3 Dried red chillies.





2 Cloves garlic - sliced.





1'; Cube of ginger - shredded.





1 tbsp Chinese wine or sherry.





3 Spring onions. Keep the white part separate from the green leaves.





2 oz. Roasted, unsalted peanuts. (Or deep fried until golden brown).











Marinade. Sauce.





1/4 tsp





Salt. 1 tbsp Thick soy sauce.





2 tsp Light soy sauce. 1 tbsp Chilli sauce.





2 tsp Chinese wine or sherry. 2 tbsp Chinese wine.





1 tsp Cornflour. 2 tsp Rice or wine vinegar.





1 tbsp Egg white, lightly beaten. 2 tsp Sugar.





1.5 tsp Cornflour.





6 tbsp Chicken stock.





Method.





1. Prepare chicken and put in bowl. Put marinade ingredients into bowl and mix well. Leave to stand for thirty minutes or longer. Prepare all other ingredients and mix the sauce.











2. Heat wok, add oil until smoking, then add chillies, garlic and ginger until fragrant. Add chicken and stir fry vigorously for 2 minutes to stop chicken sticking. Add wine round the edge of the wok and add the white part of the spring onions. Stir fry for a further minute or until chicken is cooked then add half of the green leaves of the spring onions.











3. Stir the sauce well and add to the mixture. Continue stirring while the mixture thickens, then add the peanuts and mix in well. Pour into a serving dish and garnish with the remainder of the onion leaves.





Serve with rice.





SERVES TWO ON ITS OWN .











ORIGINS.





This is a famous Szechuan dish which tempts the palate with a full range of tastes and after tastes :- peppery hot and spicy, savoury, and slightly sweet and sour. It is said that this was a favourite dish of a Szechuan governor during the Chi'ng dynasty (1644-1911), after whose official title ';Kung Pao'; the dish was named. The governor must have been fond of peanuts as it is unthinkable not to add them!Does anyone have the recipe for Kung pao chicken?
Another good site is foodnetwork.com.





Good luck.
Kung Pao Chicken





Serves 4 to 6


INGREDIENTS:


2 boneless chicken breasts, about 6 ounces each


Marinade:


1 tablespoon soy sauce


1 teaspoon Chinese rice wine or dry sherry


2 teaspoons cold water


2 teaspoons cornstarch


Sauce:


1 tablespoon dark soy sauce


2 teaspoons light soy sauce


1 tablespoon black or red rice vinegar, or red wine vinegar


1 tablespoon chicken broth or water


3 teaspoons granulated sugar


1/2 tsp salt


a few drops sesame oil


1 tsp cornstarch


Other:


6 to 8 small dried red chili peppers, or as desired


2 garlic cloves,


1/2 cup skinless, unsalted peanuts


3 - 4 cups oil for deep-frying and stir-frying


PREPARATION:


Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.





In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.





Remove the seeds from the chile peppers and chop.








Peel and finely chop the garlic.





Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.





Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.























************************


Kung Pao Chicken


Kung Pao Chicken (PepperFool)





Recipe By : Robert Lusk


Serving Size : 4 Preparation Time :0:30


Categories : Chile-Heads Chicken Kung-Pao





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


Sauce:


3/4 cup Chicken Broth


3 Tbsp Soy Sauce


2 Tbsp Dry Sherry


1 Tbsp Cornstarch


1 Tbsp Rice Vinegar


1 tsp Sugar


1/4 tsp Sesame Oil


CHICKEN:


1/2 tsp Cornstarch


3 Tbsp Soy Sauce


3 Tbsp Dry Sherry


1/4 tsp Sesame Oil


3 Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips


THE REST:


3 Tbsp Oil, Divided


12 Dried Red Chilies


2 or 3 fresh serranos or Jalapenos, cut into strips *


1/4 cup Unsalted Dry Roasted Peanuts


8 oz Sliced Water Chestnuts


2 Stalks Celery, cut on the extreme bias


1 cup broccoli stem cut thin on the bias (about 1 large stem)


1 Red Bell Pepper, cut into strips


3 tsp Fresh Garlic, Minced (6 cloves)


2 Tbsp Minced Fresh Ginger


1/4 cup Sliced Green Onions (about 3)





*Add this only if you want it hotter.


The dried chiles are whole and will not excessively heat up the dish unless


bitten into (duh).





SAUCE:


In a small bowl, combine sauce ingredients; set aside.





CHICKEN:


In a medium bowl, combine cornstarch, soy sauce, sherry and oil; mix well.


Add chicken; toss gently to coat. Set aside.





COOKING:


In a large, hot nonstick skillet or wok, heat 1 tablespoon oil. Add the chilies


and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from


skillet; set aside.


Heat 1 tablespoon oil in same skillet. Add chicken mixture; stir-fry until


chicken is no longer pink in center. Remove chicken from skillet; set aside.


Heat remaining 1 tablespoon oil in same skillet. Add water chestnuts, bell


pepper, broccoli, garlic and ginger; stir-fry 1 minute. Stir sauce; add to


vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return


chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly,


stirring occasionally.





Alternate:


Heat wok or heavy Dutch oven over high heat.


Cook nuts and Chiles in 1 Tbsp oil until the nuts brown, do not remove, add


chicken. Stir fry for 2 minutes. Add 1 Tbsp oil. and stir fry vegetables another


2 minutes. It will just start to burn, add the sauce heat through and garnish


with Scallions.


From: Robert Lusk








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try going to allrecipes.com
I'm addicted to their Kung Pao chicken! I will try to get the recipe for you.