Kung Pao Chicken

By tulawdog

Ingredients

• 1 lb. chicken, cubed (I prefer to use thigh meat trimmed of as much fat as possible)
• 1 tsp cornstarch
• 2 tsps soy sauce
• 1 tbsp Shaoxing cooking sherry
• 1 tsp sesame oil
• 3 tbsps vegetable oil (not olive oil)
• 8-12 dried red chili pepppers, halved and de-seeded
• 5 slices of ginger
• 2 cloves garlic, sliced
• 1 cup whole bamboo shoots, diced (optional)
• 1/2 cup peanuts or cashews, roasted and unsalted
• 2 stalks green onions, diced
• sauce - Mix in a small bowl
• 2 tbsps soy sauce
• 1 tsp sugar
• 1/4 tsp black vinegar
• 2 tbsps water
• 1/2 tsp cornstarch

Preparation

Step 1

Make the kung pao chicken: Mix the chicken with 1 teaspoon of cornstarch, 2 teaspoons of soy sauce, 1 tablespoon of Shaoxing cooking sherry, and 1 teaspoon of sesame oil Let sit for 30 minutes. Heat 2 tablespoons of cooking oil in a wok, sauté pan, or large frying pan on high heat. When the oil is hot, Add the chicken and stir-fry until half-cooked. Remove the chicken the from pan to a bowl. Heat the remaining cooking oil in the same pan on high heat. Toss in the ginger, garlic, and red peppers, stirring until the oil is fragrant. Add the chicken, bamboo shoots, and nuts and stir for a few turns. Pour in the sauce and continue to stir-fry until the chicken is coated and cooked. Add the green onions, stir, and serve hot.