Here I am in San Diego County and after making a pretty decent sweet and sour pork, I decided to make one of my favorite dishes of all time, kung Pao chicken.
The finished product tasted like the real deal. I was very pleased.
First I cut the chicken breast into cubes and marinated it in soy sauce, sherry and corn starch.
Next I mixed soy sauce with sugar and corn starch for the sauce. Since I didn’t have black vinegar, I used balsamic vinegar.
Next I cut up ginger, garlic and scallions which I would add after cooking the chicken cubes.
Chilies went into the hot wok first. They burn quickly, but a little burn is what I associate with kung pao chicken.
After they brown a bit, I added the chicken cubes.
I cooked the chicken until golden brown.
Then I added the garlic, scallions and ginger.
Here is the recipe: