Kung Pao Chicken

By vealam

Ingredients

• Marinade:
• 1 pound boneless, skinless, chicken breasts or thighs, cut into 1/2 - 3/4 -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
• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine
• 2 teaspoons cornstarch
• 1 teaspoon Sichuan pepper corns
• Whisk the ingredients together until the corn starch is dissolved.
• Sauce:
• 1 tablespoon Chinese black vinegar
• 1 tablespoon chicken stock/broth
• 3 teaspoons sugar
• 3 teaspoons soy sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon sesame oil
• Whisk the ingredients until the corn starch is dissolved.

Details

Servings 1
Adapted from pbs.org

Preparation

Step 1

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.