Chicken KungPao Noddle

Actually the original recipe use linguini but i prefer use asian noddle coz my son doesn't really like pasta food. And i always love chicken kung pao, either with rice, noddle or even italian pasta. So i really relief when i made this recipe and so satisfy that it's just fit with my taste!! still from the source that i so fond of :)

And.. as usual, i modify this recipe just only bcoz i want more and more sauce so i add more liquid in it and use Black Vinegar rather than Red Wine Vinegar. I like the tanginess of the Black Vinegar that give me a chinese food sensation. But it's up to you to scrabble the recipe or just use exactly like the original one.

Ingredients:

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

¼ cup 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)

Cooking Instructions:

Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.

Step 2: While noodles are cooking, toss cut up chicken pieces with 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.

Step 3: 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.

Step 4: 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.

Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture. Add green onions and toss everything together.

(Makes 4 Servings)