Kung Pao Chicken I

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

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

• 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

• 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

1. Marinate chicken in 2 tsp light soy sauce, 2 tsp Shaoxing wine, 1 tsp cornstarch for 30 min - 2 hours
2. 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
3. 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
4. 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
5. 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
6. Stir in scallion greens and ground peppercorn, transfer to serving plate