Kung Pao Chicken

Ingredients: (Serves 4-6)

15 dried red chilli peppers (use less if you want the dish less spicy) - rinsed
6 chicken thighs or breasts depending on your preference, cubed (about half an inch in length and width)
3 cloves garlic, minced
About 1 1/2 tbsps worth of minced ginger (preferable to do the mincing yourself)
3 green onions, sliced - use the white parts for cooking and save the green portions for garnish
1/2 cup of unroasted cashew nuts (this is what I prefer but the original recipe calls for peanuts)

For the marinade:

1 1/2 tbsps of Shaoxing Wine (Chinese Rice Wine)
1 tbsp light soy sauce
3/4 tsp salt
1 tsp cornstarch

For the sauce:

1 tsp light soy sauce
1 tsp dark soy sauce
1 1/2 tbsps sugar
1 tsp corn starch
2 tsps black vinegar
1 1/2 tbsps water
Tiny dash of sesame oil

Method:

Firstly, mix together the ingredients for the marinade above and marinade the chicken. Set aside.

Next, heat about 1 tbsp of cooking oil in a wok. Once hot, turn the heat to low and gently place the cashew nuts into the wok, stir-frying around briskly. Once you see the cashew nuts began to brown, remove from oil and drain. An easier alternative would probably be to roast the cashews in an oven or just buy roasted cashew nuts. If you're using roasted cashew nuts, skip this step.

Now, mix the ingredients for the sauce together in a separate bowl. As usual, do a taste test, add more sugar or soy sauce depending on your preferences. I only used a tiny dash of sesame oil as I did not want my sauce to be overpowered by sesame oil. Feel free to add more if that's what you like.

Heat about 2 tbsps of cooking oil in your wok again. Once hot, turn heat to medium and add the dried chilli peppers and fry until aromatic. You should be able to smell the spiciness in the air! Next, add in the minced ginger, garlic and the white portions of the green onions. Turn heat to medium-low and saute until fragrant as well.

Add the marinated chicken cubes into the wok and turn heat to medium-high, stir-frying briskly to coat the chicken cubes in the aromatic oil. Do this for about 3-5 minutes. Add in the previously fried cashews. Turn heat to high. Stir to mix well. Finally, add in the prepared sauce and stir-fry to coat the chicken cubes well. Serve hot.

Kung Pao Chicken

INGREDIENTS

1. 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
2. 5 tablespoons soy sauce
3. 2 tablespoons sherry
4. 1 tablespoon plus 2 teaspoons cornstarch
5. 2 teaspoons sugar
6. 2 tablespoons white-wine vinegar or rice vinegar
7. 2 teaspoons Asian sesame oil
8. 1/3 cup water
9. 2 tablespoons cooking oil
10. 1/2 cup peanuts
11. 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
12. 1/4 teaspoon dried red-pepper flakes

DIRECTIONS

1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

Kung Pao Chicken

INGREDIENTS

• 2 large boneless, skinless chicken breasts
• 2 1/2 tablespoons of sesame oil
• 1 teaspoon of Szechwan peppercorns (optional)
• 8 red, dried chili peppers
• 3 cloves of garlic
• 1 tablespoon of freshly grated ginger
• 6 green onions, chopped
• 2/3 cup of roasted, unsalted peanuts

For the marinade

• 2 teaspoons of soy sauce
• 1 1/2 teaspoons of sherry or Shaoxing rice wine
• 1 tablespoon of water
• 2 teaspoons of cornstarch

For the sauce

• 3 teaspoons of Chinkiang or 2 teaspoons of apple cider vinegar
• 2 teaspoons of soy sauce
• 1 teaspoon of sesame oil
• 1 tablespoon of water
• 3 teaspoons of sugar
• 1 teaspoon of cornstarch

METHOD

1 Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside.

2 Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.

3 Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible).

4 Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them. Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.

5 Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve.

Kung Pao Chicken

Ingredients

Marinade:

• 1 tablespoon rice wine
• 1 tablespoon peanut oil
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 8 ounces boneless, skinless chicken breast, thinly sliced

Directions

In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.

Sauce:

• 3 tablespoons light soy sauce
• 2 tablespoons rice wine
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons peanut oil
• 4 dried red chiles remove stems and cut in halves
• 1/2-inch piece ginger, peeled, thinly sliced, smashed
• 1 garlic, smashed
• 1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
• 1/4 cup deep-fried peanuts
• 2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry

In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.

Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

Kung Pao Chicken

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 tablespoon cornstarch
• 2 teaspoons light sesame oil or 2 teaspoons vegetable oil
• 3 tablespoons green onions, chopped with tops
• 2 garlic cloves, minced
• 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
• 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/3 cup dry roasted peanuts
• 4 cups cooked rice, hot

Directions:

1. 1 Combine chicken and cornstarch in small bowl.
2. 2 Toss to coat.
3. 3 Heat oil in large non-stick skillet or wok on medium heat.
4. 4 Add chicken.
5. 5 Stir fry 5- 7 minutes or until no longer pink in center.
6. 6 Remove from heat.
7. 7 Add onions, garlic, red pepper and ginger to skillet.
8. 8 Stir fry 15 seconds.
9. 9 Remove from heat.
10. 10 Combine vinegar, soy sauce and sugar in small bowl.
11. 11 Stir well.
12. 12 Add to skillet.
13. 13 Return chicken to skillet.
14. 14 Stir until chicken is well coated.
15. 15 Stir in nuts.
16. 16 Heat thoroughly, stirring occasionally.
17. 17 Serve over hot rice.

Kung Pao Chicken

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white wine
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Directions

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Kung Pao Chicken

Ingredients:

• 2 boneless chicken breasts, about 6 ounces each
• Marinade:
• 1 tablespoon soy sauce
• 1 teaspoon Chinese rice wine or dry sherry
• 2 teaspoons cold water
• 2 teaspoons cornstarch
• Sauce:
• 1 tablespoon dark soy sauce
• 2 teaspoons light soy sauce
• 1 tablespoon black or red rice vinegar, or red wine vinegar
• 1 tablespoon chicken broth or water
• 3 teaspoons granulated sugar
• 1/2 tsp salt
• a few drops sesame oil
• 1 tsp cornstarch
• Other:
• 6 to 8 small dried red chili peppers, or as desired
• 2 garlic cloves,
• 1/2 cup skinless, unsalted peanuts
• 3 - 4 cups oil for deep-frying and stir-frying

Preparation:

Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.