====== Kung Pao Chicken III ====== 

Tags: [[Asian]] - [[chicken]] - [[dinner]] \\ 
Active Time: 20 minutes \\ 
Passive Time: 25 minutes \\ 
Serves: 2 \\

====Description====
This is a kung pao recipe I've come up with by combining some points of each that I like. I think it's my favorite so far, as well as the closest to Yao's. I'm still trying to figure out how to make it more saucy though. I'm considering lessening or removing the corn starch next time to make it saucier.

====Ingredients====
  *Chicken thigh: 1 ln, boneless, skinless, cut into small cubes
  *Shaoxing wine: 1 tbsp
  *Kosher salt: generous sprinkling \\ \\ 
  *Neutral oil: 1/4 cup \\ \\ 
  *Red sichuan peppercorn: 1 tsp
  *Dried red chilies: handful, with a few cut in half \\ \\ 
  *Scallion white: from 7 scallions, cut into 0.5 - 1 cm cylinders
  *Ginger: about a 1 inch piece, peeled and sliced
  *Garlic: 8 cloves, sliced \\ \\ 
  *Chianking vinegar: 1 tbsp
  *Sugar: 1 tbsp
  *Light soy sauce: 1 tbsp
  *Dark soy sauce: 1/2 tbsp
  *Sesame oil: 1 tsp
  *Red peppercorn oil: 1 tsp
  *Unrefined peanut oil: 1 tbsp
  *Water: 1 tbsp
  *Cornstarch: 1 tbsp \\ \\ 
  *Roasted unsalted peanuts: 65 g (1/2 cup)

====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
  *One way to get unrefined peanut oil is by skimming the top of separated peanut butter (thereby ruining your peanut butter). You can just substitute neutral oil
  *May want to reduce the amount of peppercorn a bit
  *Adjust the spiciness by cutting more/fewer peppers open

====Instructions====
  -Marinate chicken in Shaoxing wine and kosher salt for 15 minutes or more
  -Heat neutral oil in pan over high heat until just hot enough that water will sizzle when it touches it. Throw in the dried chilies and whole peppercorns. Continue to stir fry until fragrant, about 30 seconds - 1 minute
  -Add chicken to pan, stir fry vigorously (still over high heat), until just cooked through
  -Add  ginger, garlic, and scallion whites. Stir fry until softened and fragrant
  -Add the sauce (Chianking vinegar, sugar, light soy sauce, dark soy sauce, sesame oil, red peppercorn oil, peanut oil, water, cornstarch), stir frying to coat contents of pan
  -Stir in peanuts. Stir fry a few more seconds; plate and serve

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{{::kungpao3_1.jpg?200|}}  {{::kungpao3_2.jpg?300|}}