Originally Posted by SmokeFan
Quick question about your recipe. What do you do with the cornstarch? And is that 1/4 cup of sesame you add to cook the chicken in, and then it just stays in the pan as you move on to toasting the chiles?
Looks really good! I've tried to cook Kung Pao before, and totally flopped. Your recipe is something I want to try soon!
Cut up your chicken, then add about a TBSP of corn starch and sesame oil to the chicken. Then mix it up with your hands. You want everything well coated. This is the only time I use sesame oil, as a marinade with the corn starch for the chicken.
I do the rest of my cooking with either canola or peanut oil. Get the oil (about a 1/4 cup) nice and hot (near smoke temp) and flash fry the chicken in batches. You may need to adjust your oil amounts between batches. After the last batch of chicken has cooked, then I adjust the oil one last time. You only want about 1/8 of a cup of oil in the wok. Then you add the chilies. I used Dried Mexican Chili De Arbols. Then you should just follow the recipe.
For the spinach, I used a whole bag of the salad in a bag stuff, baby spinach. I used about 3/4 of a cup of peanuts and 2 chicken breasts.