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Kung Pao Chicken
A spicy Szechuan dish made with diced chicken, peanuts, and chili peppers
1 chicken (about 2 lbs) or 1 lb of chicken breasts
8 dried red chili peppers
1/2 cup skinless roasted peanuts (unsalted)
1 slice ginger
1 garlic clove, peeled and sliced
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1 tablespoon soy sauce
Sauce
2 tablespoons dark soy sauce
1 tablespoon dry sherry
1 tablespoon sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1 teaspoon sesame oil
Remove all the bones from the chicken and cut into 1-inch cubes. Add the soy
sauce, cornstarch, and water, and marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the vegetables. Peel and slice the
ginger, and remove the tips and the seeds of the dry red peppers and cut into
1-inch chunks.
Mix the sauce ingredients and set aside.
Heat wok and add oil. Stir-fry the peanuts until they turn golden, remove and
set aside to cool.
Heat wok and add oil for deep-frying. Carefully slide the chicken into the wok,
and deep-fry the chicken for about 1 minute. Remove the chicken and drain off
the oil.
Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry until
they turn dark. Add the ginger and chicken, stir-frying rapidly. Give the sauce
a quick stir and add to the wok. Stir until the sauce is thickened and mix
together with other ingredients. Add the peanuts and mix just before serving.
Serves 4 - 6
AUTHOR: Chyrel |