Monday, April 19, 2010

Kung Pao Chicken

This is dish that I cook quite often because Keith likes it. So much so that we seem to order it even when we go out and eat at Chinese restaurants. It may look like a lot of ingredients but if you've done any Chinese cooking you would have almost all of the sauce and marinade ingredients in your pantry. And if you don't, go and get them and try making this dish because it's sure to become a family favorite.

Serves 4

1 pound boneless & skinless chicken breast or thighs
4 tbsp roasted peanuts or cashew nuts
5 dried red chilies
2 tbsp cooking oil
5 slices fresh ginger
6 cloves garlic, chopped
2 stalks scallion, sliced into 2” lengths

For the chicken marinade:
1 tbsp soy sauce
1 tbsp Shaoxing wine
Dash of white and black pepper
1 tsp sesame oil

For the sauce:
1 tbsp sugar
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp black vinegar
1 tbsp Shaoxing wine
1 tsp sesame oil
Dash of white and black pepper
¼ cup water
2 tsp corn starch

  • Cut the chicken meat into 1” cubes and marinate for 30 minutes.
  • Mix the sauce ingredients in a small bowl and set aside.
  • Heat the oil in a wok and fry the dried chilies until browned, set aside.
  • Stir-fry the marinated chicken until nicely browned. Dish out and set aside.
  • Fry the ginger and garlic for a few seconds until fragrant then add the fried chilies, peanuts and the sauce.
  • When the sauce comes to a boil, add the chicken and stir continuously until the chicken is well coated with the sauce. Lastly add in the scallions and stir evenly.

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