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Kung Pao Chicken

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • Marinade
  • 1 tablespoon soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1 1/2 teaspoons cornstarch
  • 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 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
  • 1/2 teaspoon ground Sichuan pepper
  • 2 tablespoons peanut or vegetable oil
  • 8-10 each dried red chilies
  • 3 each scallions white and green parts separated, thinly sliced
  • 3 each garlic cloves minced
  • 1 teaspoon minced or grated fresh ginger
  • 1/4 cup unsalted dry-roasted peanuts

Method
 

  1. Marinate the chicken: Stir together the soy sauce, rice wine and cornstarch until the cornstarch dissolves. Add the chicken, stir to coat and refrigerate for 10 minutes.
  2. Prepare the sauce: Combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar and Sichuan pepper. Stir until the sugar dissolves and set aside.
  3. Turn on the exhaust fan. Heat a wok or large skillet over high heat, add the oil and swirl to coat. Add the dried chilies and stir-fry briefly until fragrant and darkened, without burning them. Add the chicken and stir-fry for 2 to 3 minutes to begin cooking.
  4. Add the scallion whites, garlic and ginger and stir-fry for about 30 seconds. Add the sauce and toss to coat, then stir in the peanuts. Continue cooking until the thickest chicken pieces reach 165°F (74°C). Transfer to a clean serving plate and sprinkle with the scallion greens.
  5. Note: May add broccoli, snow peas, carrots or mushrooms to this dish.