Kung Pao Chicken

By Sharmd

From cooking class in China - Chun yi

Ingredients

• Here’s Her Recipe for Gongbao Jiding:
• 100 g chicken breast, diced in small cubes
• 30 g deep-fried peanuts
• Seasoning:
• 1.5 tsp minced garlic
• 1.5 tsp minced ginger
• 1 green onion, cut into sections
• 3/4 of a dried Asian chili pepper (Mexican chili peppers don’t have the same taste), crumbled into sections; leaving the seeds in will make the dish even spicier
• 1/2 tsp Sichuan peppercorns
• Marinade:
• 1/2 tsp rice cooking wine
• 1 tsp soy sauce
• 1 tsp corn starch
• Sauce:
• 1/4 tsp salt
• 1.5 tsp sugar
• 1/2 tsp corn starch
• 2 tsp soy sauce
• 1 tsp rice cooking wine
• 1.5 tsp rice vinegar
• 3 tbsp water

Preparation

Step 1

1. Mix the marinade and sauces in separate bowls and set aside. Mix the chicken with the marinade and let sit for 15 minutes.
2. Pour 2 tbsp cooking oil in a wok and add the chili pepper. Add the Sichuan peppercorns a few seconds later.
3. Next add the chicken and marinade, stir-frying until the chicken is cooked. Add the garlic and ginger next, stirring for about 15 seconds.
4. Move the mixture to the center of the wok, and add the sauce on the side. When the sauce comes to a boil, stir it into the chicken mixture.
5. Turn off the heat; add 1 tsp sesame oil, the green onion and the peanuts.
This recipe makes one serving. Chun Yi says doubling it is not a problem, but for more than two servings, she suggests starting over.