Kung Pao Tacos Recipe
- Total Time: 30 minutes
Ingredients
Scale
- 1lb boneless skinless chicken breasts (cut into 1-inch chunks)
- 2 tablespoons white wine
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon water
- 3 garlic cloves (minced)
- ½ teaspoon powdered ginger
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons of rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts
- oil (for frying)
- ½ cup cilantro (chopped)
- ½ cup white onion (chopped)
- Corn tortillas
Instructions
- To make the marinade- combine 1 tablespoon white wine, 1 tablespoon soy sauce, and 1 tablespoon of oil. Mix 1 tablespoon cornstarch with 1 tablespoon of cold water and add to the marinade. Mix well. Place chicken pieces into a glass dish or bowl and add the marinade. Toss to coat. Cover the dish and place into the refrigerator for about 30 minutes.
- Heat 2 tablespoons of oil (or more to deep fry) in a wok over medium-high heat. Drain the marinade from the bowl and place the chicken into the wok. Stir-fry the chicken for 5-7 minutes or until no longer pink inside and fully cooked (the internal temperature has reached 165 degrees). Remove chicken the from wok, set aside. Reduce heat to medium
- Add garlic, red pepper flakes, and powdered ginger to the wok and stir fry for 15 seconds. In a small bowl combine 2 tablespoons rice wine vinegar, 2 tablespoons soy sauce, and 2 teaspoons sugar. Mix well and pour into the wok. Bring to a boil, reduce heat and simmer for 2 minutes. Return chicken to the wok and coat with the sauce. Stir in roasted peanuts. Cook until heated through.
- Warm the tortillas, either in a pan on the stove-top or in the microwave. Assemble the tacos by placing some of the chicken and peanuts into each tortilla. Top with chopped cilantro and onion.
Find it online: https://blogchef.net/kung-pao-tacos-recipe/