Kung Pao Popeye (Kung Pao Tso's Chicken Made with Popeye's Chicken Nuggets)
- 1/4 cup low-sodium chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry, in unavailable)
- 1 tablespoon Chinese black vinegar (Chinkiang vinegar)
- 1 tablespoon Sichuan fermented chili-bean paste
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 1 long hot green pepper, sliced thinly on the bias
- 2 small leeks, white and light green parts only sliced into 1/4-inch segments
- 1 large stalk of celery, sliced on the bias into 1/4-inch slices
- 2 cloves minced garlic (about 2 teaspoons)
- 1 teaspoon minced fresh ginger
- 12 hot Chinese whole dry chili peppers
- 1/2 cup roasted peanuts
- 18 to 24 Popeye's Chicken Nuggets or 3 orders Popeye's Popcorn Shrimp
- 2 tablespoons toasted and ground Sichuan peppercorns
- Produce
- Celery (1 large stalk)
- Garlic (2 cloves)
- Ginger, fresh (1 teaspoon)
- Leeks, small (2)
- Long hot green pepper (1)
- Peanuts, roasted (1/2 cup)
- Sichuan fermented chili-bean paste (1 tablespoon)
- Seafood
- Popeye's chicken nuggets or 3 orders popeye's popcorn shrimp (18)
- Canned Goods
- Chicken stock, low-sodium (1/4 cup)
- Condiments
- Chinese black vinegar (1 tablespoon)
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Cornstarch (2 teaspoons)
- Sichuan peppercorns, toasted and ground (2 tablespoons)
- Sugar (2 teaspoons)
- Vegetable oil (2 tablespoons)
- Beer, Wine & Liquor
- Shaoxing wine (1 tablespoon)
- Other
- 12 hot Chinese whole dry chili peppers
Preparation
Read recipe preparation on seriouseats.com
Social Stats
49.0Rating
1-100
1-100
11Tweets
30Facebook
Shares
Shares
0StumbleUpon
Views
Views
79PinterestPins
Recipe Stats
Published October 20, 2011 (1 year ago).
48 people saved this recipe.
