Kung Pao Chicken

Chicken has been our go-to meat of choice lately. Especially fried chicken. And this Kung Pao chicken was no different. This recipe is from Savory Experiments and can be found HERE. There were some changes that we made including removing most of the stir fry ingredients. If you want to add the vegetables or stir fry, you can add red pepper, unsalted peanuts, celery or chili peppers. We didn't have any of that so we just decided to focus on the chicken. We also didn't have soy sauce so we replaced it with teriyaki sauce. We served it with a side of Jazmine rice. 

Ingredients for Chicken: 
2 chicken breasts cut into cubes
1 tsp baking soda
1 tsp cornstarch
1 tbsp sherry cooking wine
1 tbsp teriyaki sauce

Ingredients for Sauce: 
5 tbsp teriyaki sauce
2 tbsp rice vinegar
2 tbsp sherry cooking wine
2 tbsp brown sugar
1 tbsp hoisin sauce
2 tsp cornstarch
2 tsp sesame oil

Ingredients for Stir Fry:
3 tbsp vegetable oil
1 tbsp garlic powder
1 tbsp ground ginger

Directions:
Place the chicken in a large mixing bowl and sprinkle with the baking soda and cornstarch. 

Add the sherry cooking wine and teriyaki sauce to a bowl and toss the chicken to coat. Allow to sit for 10 minutes while you prepare the sauce. 

In a medium bowl, whisk together the teriyaki sauce, rice vinegar, sherry cooking wine, brown sugar, hoisin sauce, cornstarch, garlic powder, vegetable oil, ground ginger and sesame oil. Set aside. 

Heat a large pan over medium-high heat and add vegetable oil. Add the chicken to the hot oil and let sit 2 minutes. Turn over and cook 2-3 more minutes. Add the sauce and cook for a few minutes until sauce is warm and thickened. Serve with rice.