Kung Pao Chicken
KUNG PAO CHICKEN – MY WAY!
I love Asian foods especially Thai and Chinese food. Unknown to many, L.A. has some of the best Asian food in the world, including Chinese, Thai, Japanese and Korean food, thanks to the large number of recent immigrants, who have transformed the culinary landscape and now sushi and Pad Thai compete with tacos, pizza and burgers, as the food of choice for the average Angeleno. L.A. can go head to head with some of the greatest food cities in Asia like Bangkok, Singapore, Taipei or Seoul.
I have cooked Thai and Chinese food before, but this was my first try at Kung Pao Chicken and it turned out very well, delicious, spicy and not greasy.
You need a wok to cook this right and it is worthwhile investing in one (widely available in Asian grocery stores). Do not forget to season the wok before first use. Also have your kitchen exhaust fan on and open the windows, or you might have your fire alarm go off.
I added white onions which is not usual, and increased the amount of Szechuan peppercorns, but if you are not a fan of spicy foods, feel free to use less peppercorns and chilies.
Ingredients:
1-2 lb of boneless, skinless, chicken breast cut into 1” pieces
(boneless, skinless thigh meat will work here too)
1 medium to large white onion, cut into large chunks
3 tbsp vegetable oil
1-2 scallions, green and white parts chopped
1 tbsp fresh ginger, thinly sliced
2 cloves garlic, thinly sliced
½ to 1 tsp Szechuan peppercorn (crushed in a mortar)
8-10 small dried red chilies (whole)
1 tbsp rice vinegar
2 tsp sweet soy sauce
1 tsp regular soy sauce
1 tsp brown sugar
1 tsp dry sherry (or Shaoxing wine)
1 tsp cornstarch
2 tbsp roasted, salted peanuts (lightly crushed in a mortar).
Method:
Heat 2 tbsp of oil in the wok till smoking hot.
Add the chicken and fry, stirring constantly till cooked through and lightly browned, 5-6 minutes.
Transfer to a paper lined plate.
Reheat the wok and add 1 tbsp of oil.
Add the onions and fry till translucent and slightly brown on the edges – about 2-3 minutes.
Add the scallions, ginger, garlic, chilies
, peppercorns and fry, stirring constantly for 1-2 minutes.
(The aroma in the kitchen will be heavenly!)
Add the chicken back to the wok and keep stirring and frying, 1-2 minutes more.
Now add the vinegar, sweet and regular soy sauce, wine and cornstarch.
Cook stirring continuously till a thick sauce forms, 1-2 minutes.
Turn off the heat, add the peanuts and toss to combine well.
Serve hot with plain rice or fried rice.