Kung Pao Chicken

      This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet, sour, and spicy flavors is hard to pass up. For years Americanized versions often left out the Sichuan peppercorns because of an import ban, but now Sichuan peppercorns are once again easily found in Chinatown shops and even gourmet chains such as Whole Foods.

YIELDServes 4 as part of a multicourse meal

INGREDIENTS

• Marinade
• 1 tablespoon soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 1/2 teaspoons cornstarch
• 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
• Sauce
• 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
• 1 teaspoon soy sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon sesame oil
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon ground Sichuan pepper
• 2 tablespoons peanut or vegetable oil
• 8 to 10 dried red chilies
• 3 scallions, white and green parts separated, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon minced or grated fresh ginger
• 1/4 cup unsalted dry-roasted peanuts

PREPARATION



see more click here

Share this post