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Kung Pao Chicken

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gonefishin View Drop Down
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    Posted: 15 July 2014 at 23:43

Kung Pao Chicken

Serves 4 as part of a multi-course meal

1 pound skinless, boneless chicken breast or thighs, cut into 1-inch cubes

2 tablespoons peanut or vegetable oil

8 to 10 dried red chilis

5 scallions, white and green parts separated and thinly sliced

2 cloves garlic, minced

1 teaspoon minced or grated ginger

1/4 cup unsalted dry-roasted peanuts

Marinade:

1 tablespoon soy sauce

2 teaspoons Chinese rice wine or dry sherry

1 1/2 teaspoons cornstarch

Sauce:

1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar

1 teaspoon soy sauce

1 teaspoon hoisin sauce

1 teaspoon sesame oil

2 teaspoons sugar

1 teaspoon cornstarch

1 teaspoon ground Sichuan pepper

1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand for 10 minutes.

2. Prepare the sauce: In another bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.

3. You may need to turn on your stove’s exhaust fan, because stir-frying dried chilis on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, about 2 to 3 minutes.

4. Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

Recipe courtesy “The Chinese Takeout Cookbook” by Diana Kwan.

Enjoy The Food!
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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 16 July 2014 at 01:42
Great stuff for a chili head like me...haven't had any Kung Pao style food in quite a while, but it surely is one of my favorites.
Go ahead...play with your food!
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 16 July 2014 at 05:37
Unfortunately, because Friend Wife doesn't do heat, this is a dish I reserve for when we eat out.

Nice recipe, though, Dan. I just wish I could give it a go.
But we hae meat and we can eat
And sae the Lord be thanket
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 16 July 2014 at 19:40
    This is a recipe that I do like...I usually up the sauce and marinade a bit.  I'll vary the dried peppers to usually include a good three varieties or so, adding a different mix of heat.  But this does certainly pack some heat...even when you tone it down.


Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 July 2014 at 21:44
It looks great, Dan - I'd try it, but like Brook, I'd have to tone it down a little.... darn wives...... Cry
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