Kung Pao Chicken
INGREDIENTS
- Servings: 4
- 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.