Ingredients
Scale
- 1lb boneless skinless chicken breasts
- ½ cup cornstarch
- oil (for deep frying)
- 1lb uncooked linguini noodles
Sauce- - ½ cup chicken broth
- 2 tablespoons cornstarch
- ¾ cup soy sauce
- ½ cup dry sherry
- 3 tablespoons red chili paste with garlic
- A ¼ cup of sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon sesame oil
- ¼ cup garlic (minced)
- 1 cup dry roasted peanuts
- 1 cup dry roasted peanuts
- 1 cup green onions (sliced)
Instructions
- Bring a large pot of salted water to a boil, add the linguini and cook according to package directions. When linguini has finished cooking drain and set aside.
- While noodles are cooking, toss cut up chicken pieces with a ½ cup of cornstarch until evenly coated. Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
- In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.
- Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.
- In a serving bowl add the cooked linguini and chicken bits. Add the kung pao sauce mixture. Add green onions and toss everything together.