KUNG PAO CHICKEN TACOS

Kung Pao Chicken Tacos image

Provided by Food Network

Time 1h43m

Yield 40 to 50 tacos

Number Of Ingredients 14

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Oil
1 1/2 to 2 ounces crushed red pepper flakes, or to taste
6 (14-ounce) cans low-sodium chicken broth
28 ounces water (2 cans)
8 ounces soy sauce
2 ounces dark soy sauce
8 ounces Worcestershire
4 ounces rice wine or gin
10 pounds boneless skinless chicken breast, diced
1-ounce cornstarch
2 onions, diced
2 bunches cilantro, leaves chopped
48 soft corn tortillas
1 cup unsalted roasted peanuts, chopped

Steps:

Coat a large saucepan with oil, add the red pepper flakes and toast over medium heat until aromatic. Add the chicken broth and 28 ounces (2 cans) water and bring to a light boil. Add the soy sauce, dark soy sauce, Worcestershire and rice wine, reduce the heat and simmer for a few minutes. Remove from the heat and let cool to room temperature. Add about 3 to 4 ladles of room temperature sauce to a resealable plastic bag and add the chicken. Let marinate for at least 1 hour.
Add the cornstarch to the remaining sauce and mix well.
Heat a large skillet or a flat top grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken in the hot skillet until cooked through and lightly browned. Add the remaining sauce mixture and cook to desired consistency, coating the chicken well. Transfer to a serving bowl or platter.
Mix the onions and cilantro together in a bowl.
Assembly: Warm the tortillas. Fill with Kung Pao Chicken and top with the onion/cilantro garnish and chopped peanuts.