Kung Pao Chicken
from Closet Cooking
A popular and tasty Chinese sauteed chicken dish form the Sichuan province that uses red chilies and Sichuan peppercorns.Servings: makes 4 servingsPrep Time: 30 minutesCook Time: 10 minutesTotal Time: 40 minutes
- 2 teaspoons soy sauce
- 2 teaspoons Shaoxing (rice wine) or dry sherry
- 1 teaspoon corn starch
- 1/2 teaspoon sesame oil
- 1 pound chicken breast, cut into bite sized pieces
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinkiang (Chinese black vinegar) or balsamic vinegar
- 2 tablespoons chicken broth or water
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 3 tablespoons oil
- 10 dried red chilies
- 1 tablespoon Sichuan peppercorns, toasted
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 4 green onions, sliced
- 1/4 cup peanuts
- 1 teaspoon sesame oil
- Mix the soy sauce, Shaoxing, corn starch, and sesame oil and marinate the chicken in it for at least 20 minutes.
- Mix the soy sauces, Chinkiang, broth, sugar and corn starch and set aside.
- Heat one tablespoon of the oil in a pan over medium-high heat, add the chicken and saute until just about cooked and set aside.
- Heat the remaining oil in a pan over medium-high heat, add the chilies and peppercorns and saute until fragrant, about a minute.
- Add the garlic and ginger and saute until fragrant, about a minute.
- Add the sauce mixture, bring to a boil, add the chicken, green onions and peanuts, remove from heat and stir in the sesame oil.