KUNG PAO CHICKEN

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • Marinade
  • ¾ lb. boneless skinless chicken breast
  • 1 Tbsp. soy sauce
  • 1 Tbsp. dry sherry or Shaoxing rice wine
  • 1 Tbsp. cornstarch
  • 1 tsp. vegetable oil
  • Sauce
  • 1 Tbsp. soy sauce
  • 1 Tbsp. dry sherry or Shaoxing rice wine
  • 1 Tbsp. red-wine vinegar or Chenkiang vinegar
  • 1 Tbsp. sugar
  • 1 tsp. cornstarch
  • 1 tsp. salt
  • Seasonings
  • 2 Tbsp. vegetable oil
  • 5 to 10 small dried hot red chiles, or 2 teaspoons red-pepper flakes
  • 1 tsp. Szechuan peppercorns, toasted and crushed (optional)
  • 1 Tbsp. coarsely chopped garlic
  • 1 Tbsp. finely chopped fresh ginger
  • ¼ cup coarsely chopped green onion
  • ¾ cup roasted, salted peanuts
  • 1 tsp. sesame oil

Directions

  • Prep the chicken:
  • Chop the chicken into bite-sized chunks, about 1 inch in diameter.
  • In a medium bowl, combine the soy sauce, sherry, cornstarch, and vegetable oil.
  • Stir to mix everything well, and then add the chicken, tossing to coat it evenly.
  • Set aside for 30 minutes to 1 hour, or cover and refrigerate for up to 1 day.
  • Make the sauce and seasonings:
  • In a small bowl, combine the soy sauce, sherry, vinegar, sugar, cornstarch, and salt.
  • Stir to dissolve the dry ingredients, and mix everything together well.
  • Prepare the remaining ingredients, and place everything by the stove, along with a serving platter for the finished dish.
  • Cook the chicken:
  • Heat a wok or a large, deep skillet over medium-high heat, then add the vegetable oil.
  • Swirl to coat the pan, and when it is hot but not smoking, add the chiles.
  • Toss well for about 30 seconds, then add the Szechuan peppercorns, if using.
  • Cook for about 1 minute until fragrant and shiny, tossing once or twice.
  • Scatter in the chicken and let it cook on one side for about a minute.
  • Toss well, then add the garlic, ginger, and green onion.
  • Cook 1 to 2 minutes, tossing now and then, until the chicken has changed color and is cooked through.
  • Stir the sauce, and add it to the pan.
  • Cook another minute, tossing often, and then add the peanuts and sesame oil.
  • Toss once more, transfer to a serving platter, and serve hot or warm.

Notes

Categories: Asian  Dinner  Main Dish  Poultry 

Author Credit: Nancie McDermott

Website Credit: http://www.culinate.com/books/collections/all_books/quick_and_easy_chinese/kung_pao_chicken

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