Kung Pao Chicken

kung-pao-chicken-recipe-pbs

Ingredients

      • 1 pound boneless, skinless, chicken breasts or thighs, cut into ½ – ¾ -inch cubes
      • Marinade *See recipe below.
      • 1 tablespoon peanut or vegetable oil
      • 8 Chinese dried red chilies, split length wise and seeds removed
      • 1 teaspoon Sichuan peppercorns
      • 4 garlic cloves, minced
      • 1 tablespoon fresh ginger, minced
      • Sauce *See recipe below.
      • 3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips
      • 1/3 cup unsalted dry-roasted peanuts

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MARINADE RECIPE:

      • 2 teaspoons soy sauce
      • 2 teaspoons Chinese rice wine
      • 2 teaspoons corn starch
      • 1 teaspoon Sichuan pepper corns

*Instructions: Whisk the ingredients together until the corn starch is dissolved.

__________________________________________

SAUCE RECIPE:

      • 1 tablespoon Chinese black vinegar  (Balsamic Vinegar as Substitu
      • 1 tablespoon chicken stock/broth
      • 3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
      • 3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
      • 2 teaspoons cornstarch
      • ½ teaspoon sesame oil

*Instructions: Whisk the ingredients until the corn starch is dissolved.

Instructions

    • Massage the chicken with the marinade in a small bowl for half a minute.  Allow the chicken to marinate for at least 20 minutes.
    • Heat the oil in a wok on high heat. Once the wok starts smoking, turn the stove top off. Add the red peppers and peppercorns to the pan quickly stirring for 1 minute being careful to not burn the dried chilies.
    • Add the chicken to the pan and turn the heat back on to medium high.
    • Once the outer later of the chicken is cooked and no longer raw, add the ginger and garlic. Cook for an additional 2 minutes, stirring occasionally.
    • Slowly add the sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
    • Once the chicken is done cooking, add the green parts of the scallions and peanuts. Cook for a minute or two longer.
    • Serve immediately.
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