Ingredients:

1 lbs. Chicken breast, sliced thin
1 EA Red Bell Pepper, julienne
1 EA Green Bell Pepper, julienne
1 EA Yellow onion, julienne
1 Cup Green Onion, chopped (green and white parts)
1 Tbsp. Ginger, minced
1 Tbsp. Garlic, minced
3-4 EA Dried Chili Peppers (optional)
1 Tbsp. Sugar
1 tsp. Chili Paste
1 tsp. Sesame Oil
1/8 Cup Sake
3 Tbsp. Kung Pao Sauce (recipe to follow)
4 Cup Vegetable Oil
12 EA Corn Tortillas
2 EA Avocados, sliced

For Garnish:
½ Cup Peanuts, roasted and crushed
½ Cup Cilantro, chopped
½ Cup Peanut Chili Sauce (recipe to follow)

Equipment Needed:
Wok
Wok Ladle

Procedure:

• Start by heating up four cups of vegetable oil in wok until just smoking. Add the chicken and blanch until cooked about ¾ of the way through. Remove chicken and set aside reserving oil for future use.
• Heat wok to just smoking and add 3 Tablespoons of reserved oil. Swirl in wok then add ginger, garlic, green onions, and dried chilies. Sauté about 5 seconds and add in the onions and bell peppers. Add in the sugar, chili paste, Kung Pao sauce, sesame oil, and the chicken. Wok toss until chicken is cooked through. Deglaze the wok with Sake and reduce.
• Grill the tortillas and serve two tortillas per taco. Put the Kung Pao chicken in the taco. Drizzle a little peanut chili sauce, then add the avocado, cilantro, and crushed peanuts.

For Kung Pao Sauce:
(yields: 2 quarts)

18 OZ Dark Soy Sauce
18 OZ Light Soy Sauce
1 Cup Sake
3 Tbsp. Chicken Bouillon
1 Box Rock Sugar
20 EA Garlic clove, smashed
½ Cup Ginger, smashed

Procedure: 

• Mix all ingredients together and let marinate for 3 days. After 3 days, it is ready to use.

For Peanut Chili Sauce:
(yields : 6 cups)

1 lb. Ground fresh chili paste (Sambal)
3 OZ Soy paste
3 OZ Peanut butter
1 EA Shallot, minced
1 EA Garlic, minced
5 OZ Oyster sauce
4 OZ Sugar
2 tsp. 5-spice powder
¾ OZ Sriracha
9 ½ OZ Vegetable Oil

Procedure:

• In a medium sauce pan heat 1 oz. of the oil and over medium heat sweat the shallot and garlic. Then add all ingredients and bring to boil, remove from heat and cool.

Recipe courtesy of Colby Newman, Executive Chef, Amarillo (Texas) Country Club.