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Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets) Recipe
Ingredients (17)
- 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
Directions
Learn how to make this recipe at Serious Eats