====== Kung Pao Chicken II ====== 

Tags: [[Asian]] - [[chicken]] - [[dinner]] \\ 
Active Time: 25 minutes \\ 
Passive Time: 40 minutes \\ 
Serves: 2 \\

====Description====
Less funky with a more relaxed and nuanced flavor profile than Kung Pao Chicken I. 

====Source====
Adapted from Dunlop's book ([[https://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773|Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop]])

====Ingredients====
  *Chicken thigh: 2/3 lb, boneless, skinless, cut into small pieces
  *Light soy sauce: 2 tsp + 1 tsp
  *Shaoxing wine: 1 tsp
  *Cornstarch: 2 1/4 tsp + 1 1/8 tsp
  *Water: 1 tbsp + 1 tbsp
  *Salt: 1/3 tsp \\ \\ 
  *Peanut oil: 2 tbsp \\ \\ 
  *Dried red chiles: a handful
  *Red Sichuan peppercorns: 1 tsp \\ \\ 
  *Garlic: 3 cloves, thinly sliced
  *Ginger: same volume as garlic, thinly sliced
  *Scallion: 5, whites only, chopped into pieces as long as their diameter \\ \\ 
  *Sugar: 1 tbsp
  *Dark soy sauce: 1 tsp
  *Chianking vinegar: 1 tbsp
  *Sesame oil: 1 tsp \\ \\ 
  *Peanuts: 2/3 cup, roasted unsalted

====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
  *Can substitute peanut oil for any neutral oil

====Instructions====
  -Marinate chicken for at least 15 minutes in 2 tsp light soy sauce, shaoxing wine, 2 1/4 tsp cornstarch, 1 tbsp water, salt
  -Add 2 tbsp oil to wok or cast iron over high heat. When hot but not yet smoking, add chiles and sichuan peppercorns. Stir fry briefly until fragrant
  -Add chicken, stir frying constantly until barely cooked
  -Add ginger, garlic, and scallions. Stir fry until tender and fragrant
  -Give the sauce (sugar, 1 1/8 tsp cornstarch, dark soy sauce, 1 tsp light soy sauce, chianking vinegar, sesame oil, 1 tbsp water) a quick stir and pour it over the wok, stir frying and tossing until sauce is thick and shiny
  -Stir in peanuts and serve

\\ \\ 

{{::kungpao2.jpg?200|}}