Kung Pao Chicken

How about cooking some Chinese this time.. I love Chinese food but somehow I don't really enjoy making it, except a few. This time I thought of making the very popular and very yummy Kung pao Chicken. For the basic I followed http://www.epicurious.com/recipes/food/views/Kung-Pao-Chicken-51179600  with a few changes of course. The result was absolutely finger licking and delicious. This was by far the best Chinese preparation I have ever made. Try it out once and you wouldn't be able to control your taste buds to have more of it for sure.

Ingredients for Chicken marinade-

• 450 gms Normal pieces of chicken (you can opt for boneless pieces)
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 2 teaspoon ricewine vinegar
• 2 teaspoon whitewine

Ingredients for the sauce-

• 1 tablespoon balsamic vinegar
• 1 teaspoon soysauce
• 1 teaspoon sweet ground chili sauce
• 2-3 teaspoon hoisin sauce
• 2 teaspoon sugar
• 1 teaspoon ground Black Pepper
• 1 teaspoon cornstarch
• 1 teaspoon olive oil

Ingredients for cooking-

• 2 tablespoon vegetable oil
• 6-8 dry red chilies
• 4-5 Garlic cloves, minced
• 2 large onions, peeled and chopped
• 1 teaspoon grated ginger
• 1/2 cup dry roasted peanuts
• 1 teaspoon chopped cilantro for dressing

Method-

• Mix the ingredients for marinade in a bowl. Mix till the cornstarch is fully dissolved. Mix the chicken in it. Keep it aside for half an hour.
• Mix the ingredients for the sauce in a bowl and keep that aside.
• Heat the vegetable oil, add the dry red chilies and stir fry for 45-60 seconds.
• Add the chicken, mix and stir well, stir fry for 4-5 minutes.
• Add the ginger, garlic and onions in it and stir fry for another 45-60 seconds
• Pour in the sauce and quote the chicken and other ingredients. Cook well for another 4-5 minutes.
• Add the peanuts and stir for another 2-3 minutes.
• Sprinkle the chopped cilantro on top before serving.