Kung Pao Chicken

Kung Pao Chicken 

For the Chicken 

• 1 1/2 pound boneless, skinless chicken thighs(or turkey tenders), cut into 1-inch pieces 

• Dash of soy sauce 

• Pinch of salt 

• Pinch of white pepper 

• 1/2 egg white 1

•  tablespoon cornstarch 

• 1 tablespoon water 

For the Sauce 

• 2 tablespoons soy sauce 

• 1 tablespoon dark soy sauce 

• 1 tablespoon yellow wine (huang jiu), or other cooking wine 

• 1 1/2 tablespoons Chinkiang vinegar (xiang cu), or other black vinegar 

• 1 tablespoon red chile oil 

• 1 tablespoon sugar 

• Pinch of salt 

• Pinch of white pepper 

• 1 1/2 teaspoon cornstarch 

• 1 1/2 teaspoon water 

For the Stir Fry 

• 4 tablespoons vegetable oil, divided 

• 1/4 cup raw, unsalted peanuts. (substitute roasted peanuts*) 

• 1 tablespoon Sichuan peppercorns 

• 10 small dried red chile peppers 

• 6 thin slices ginger 

• 3 garlic cloves, 

• thinly sliced 3 scallions, whites and green parts, sliced into 1/2-inch pieces 

Preparation

1. Marinate (Velveting) the chicken: In a large bowl, combine the chicken, soy sauce, salt, white pepper, and egg white. In a small bowl, mix the cornstarch and water to make a cornstarch slurry, then add to the chicken. Mix well. Marinate for 10 minutes.
   
   

2. Prepare the sauce: In a small bowl, combine soy sauce, dark soy sauce, yellow wine, Chinkiang vinegar, red chile oil, sugar, salt, and white pepper. In another small bowl, mix the cornstarch and water to make a cornstarch slurry, then add to the sauce. Mix well.
   
   

3. If using an iron wok (skip this step if you are using a nonstick pan), prep it with a nonstick coating: Heat the wok over high heat until smoking. Then add about 1/2 cup of vegetable oil, or other oil with a high smoke point, and swirl it around the inside of the wok, making sure it is completely coated with a layer of oil. Carefully pour out the oil into a large bowl. (After the oil has cooled, you can transfer it to a jar and store in a cool place. As long as the oil is still clean, clear, and odorless, you can reuse it for this technique one or two more times.)
   
   

4. Heat the wok over medium-low heat. Add 2 tablespoons of vegetable oil and the peanuts. Stir-fry, stirring constantly, until lightly browned, about 5 minutes (*2 minutes if using roasted peanuts). Strain out the peanuts, leaving as much oil in the wok as possible, and set aside.
   
   

5. Turn the heat to low and add the Sichuan peppercorns to the remaining oil in the wok. Cook until fragrant, about 30 seconds. Strain the Sichuan peppercorns out, leaving as much oil in the wok as possible, and discard the peppercorns.
   
   

6. Turn the heat to medium and add the dried red chile peppers, ginger, garlic, and scallion whites to the oil. Stir-fry until aromatic, 30 seconds. Take out the ingredients, leaving as much oil in the wok as possible, and set aside.
   
   

7. Turn the heat to high and heat the oil until smoking. Add 2 more tablespoons of vegetable oil, and immediately add the chicken. Let it cook, undisturbed, for about 30 seconds. Then, stir-fry the chicken until fully cooked, about 3 minutes.
   
   

8. Add the reserved chile peppers, ginger, garlic,  followed by the prepared sauce, and mix well.
   
   

9. Add the peanuts and stir until ingredients are combined, garnish with scallion green parts.
   
   

10. Serve Immediately with or without rice.

Urban Cowgill October 2024