Gayle's Recipes

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====== Kung Pao Chicken I ====== 

Tags: [[Asian]] - [[chicken]] - [[dinner]] \\ 
Active Time: 25 minutes \\ 
Passive Time: 2 hours \\ 
Serves: 2 \\

====Description====
The first kung pao chicken recipe we really liked. It's tangy and fiery with lots of peppercorn.


====Ingredients====
  *Chicken thigh: 1.5 lb, boneless, skinless, cut into small pieces
  *Light soy sauce: 6 tsp, divided
  *Shaoxing wine: 6 tsp, divided
  *Cornstarch: 3 tsp, divided \\ \\ 
  *Red sichuan peppercorn: 2 tbsp \\ \\ 
  *Scallion greens: from 3 scallions, finely sliced \\ \\ 
  *Dried chili peppers: 1 handful
  *Roasted unsalted peanuts: 65 g (1/2 cup) \\ \\ 
  *Chili oil: 1/4 cup \\ \\ 
  *Scallion whites: from 3 scallions, finely minced
  *Ginger: 1/2 tbsp, microplaned
  *Garlic: 5 cloves, sliced \\ \\ 
  *Chianking vinegar: 1 tbsp
  *Sugar: 2 tsp
  *Doubanjiang: 1 tbsp

====Notes====
  *Don't forget to serve with rice
  *I tend to use a large cast iron skillet instead of a wok because it does better with low power stoves
  *I want to try using dark soy sauce and see how it comes out. Also like to try adding a bit of peanut butter to the sauce

====Instructions====
  -Marinate chicken in 2 tsp light soy sauce, 2 tsp Shaoxing wine, 1 tsp cornstarch for 30 min - 2 hours
  -Toast peppercorns in dry skillet over high heat until fragrant. Finely grind 1 tbsp and combine with scallion greens. Combine the remaining whole peppercorns with the chili peppers and peanuts
  -Heat wok over high heat until very hot. Add chili oil. Add marinated chicken in one layer, cook for 1 minute without moving. Then stir and toss until just barely cooked through
  -Add peanuts, chilis, whole peppercorns. Push contents of wok to the side and add the garlic, ginger, and scallion whites  in the center, stirring for 15 seconds or so
  -Toss entire contents of wok together and add the sauce mixture (Chianking vinegar, sugar, doubanjiang, 4 tsp Shaoxing wine, 4 tsp light soy sauce, 2 tsp cornstarch). Continue to toss until chicken is evenly coated
  -Stir in scallion greens and ground peppercorn, transfer to serving plate

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{{::kungpao1_1.jpg?200|}} {{::kungpao1_2.jpg?200|}}  {{::kungpao1_3.jpg?200|}}