Kung Pao Chicken

By loriarnold

Wonderful recipe from Stir Frying to the Skys edge cookbook. Best Kung Pao Chicken ever!

Ingredients

• 1 lb boneless skinless chicken breast cut into 3/4 in cube
• 2 TBSP minced ginger
• 1 TBSP minced garlic
• 2 1/2 tsps cornstarch
• 1 tsp soy sauce
• 1 tsp plus 1 TBSP Shao Hsing rice wine or dry sherry
• 2 tsp sugar
• 3/4 tsp salt
• 2 TBSP chicken broth
• 1 TBSP balsamic vinegar
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• 2 TBSP peanut or vegetable oil
• 4 to 8 dried red chili peppers, snipped on one end
• 1 large red pepper, cut into 1 inch squares
• 1/4 cup unsalted roasted peanuts
• 1/4 cup minced scallions

Preparation

Step 1

1. In a medium bowl combine the chicken, ginger, garlic, cornstarch, soy sauce, 1 tsp of the rice wine, 1 tsp of the sugar, 1/2 tsp of the salt, and 1 tsp cold water. Stir to combine . IN a small bowl combine the broth, vinegar, dark soy sauce, seame oil, and the remaining 1 tbsp rice wine.

2. Heat a 14 inch flat bottomed wok or 12 inc skillet over high heat until a bead of water vaporized within 1 to 2 seconds of contact. Swirl in 1 tbsp of the panut oil, add the chilies and ground peppercorns, then using a metal spatula, stir firy 15 seconds or until the chilies just begin to smoke. Push the hcili mixture to he sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting hte chicken begin to sear. then sitr-fry 1 minute or until the chicken is lightly browned but not cooked through.

3. Swirl the remaining 1 tbdsp peanut oil into the wok. Add the bell pappers and stir fry 1 minute or until the peppers begin to soften. Swirl the broth mixture into the wok and stir fry 1 minute or until the chicken just cooked through. Add the peanuts and scallio ns, sprinkle on the remaining 1 tsp sugar and 1/4 tsp salt and stir fry 30 seconds or until the scallions are bright green.