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Ingredients
- 1 lb skinless, boneless chicken breast or thighs, cut into 1-inch cubes
- 2 T peanut or vegetable oil
- 5-10 dried red chilis
- 5 scallions, sliced, white and green parts separated
- 3 cloves garlic, minced
- 2 t minced or grated ginger
- ¼ cup unsalted dry-roasted peanuts (I only had salted but next time I would get unsalted)
- Marinade:
- 1 T Chinese light soy sauce
- 2 t Chinese rice wine (Shaohsing) or dry sherry
- 1 ½ t cornstarch
- Sauce:
- 1 T Chinese black vinegar, or substitute balsamic
- 1 t Chinese light soy sauce
- 1 t hoisin sauce
- 1 t sesame oil
- 2 t sugar
- 1 t cornstarch
- 1 t ground Sichuan pepper
View Full Recipe at The Spiced Life
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 435g | |
| Calories 531 | |
| Calories from Fat 102 | 19% |
| Total Fat 11.43g | 14% |
| Saturated Fat 2.9g | 12% |
| Trans Fat 0.09g | |
| Cholesterol 171mg | 57% |
| Sodium 894mg | 37% |
| Potassium 1080mg | 31% |
| Total Carbs 29.34g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 13.23g | 9% |
| Protein 72.0g | 115% |
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.%20Because%20I%20plan%20to%20make%20more%20recipes%20from%20this%20book,%20so%20I%20might%20as%20well%20get%20the%20proper%20cooking%20equipment.%20Seasoning%20it%20was%20a%20breeze%E2%80%93although%20I%20had%20never%20heard%20of%20seasoning%20with%20salt%20(pictured%20above).%20I%20used%20salt%20and%20then%20oil,%20and%20nothing%20has%20stuck%20in%20the%20few%20times%20I%20have%20used%20it%20thus%20far.%3C/p%3E%3Cp%3EThe%20Kung%20Pao%20Chicken%20requires%20various%20Chinese%20ingredients,%20although%20Diana%20does%20suggest%20substitutes%20for%20some%20of%20them.%20One%20question%20I%20had%20for%20her%20was%20what%20kind%20of%20soy%20sauce%20to%20use%20(I%20know,%20only%20crazy%20people%20like%20me%20actually%20have%208%20billion%20different%20kinds%20of%20soy%20sauce).%20The%20answer%20is%20a%20Chinese%20soy%20sauce,%20and%20a%20light%20soy%20sauce,%20not%20the%20superior%20dark%20(which%20I%20admit%20I%20usually%20prefer%20as%20it%20is%20richer%20and%20sweeter).%20Pearl%20River%20Bridge,%20pictured%20above,%20is%20a%20good%20brand.%3C/p%3E%3Cp%3EDiana%20also%20emphasizes%20that%20one%20necessary%20ingredient%20is%20Sichuan%20peppercorns.%20Don%E2%80%99t%20be%20afraid%20of%20their%20heat%E2%80%93it%20is%20a%20numbing,%20tingly%20heat%20rather%20than%20a%20tongue-burning%20heat,%20and%20my%20kids%20honestly%20did%20not%20even%20notice%20it%20(I%20did%20reduce%20the%20number%20of%20dried%20chile%20peppers%20though).%3C/p%3E%3Cp%3EI%20got%20a%20pretty%20big%20wok,%20so%20I%20felt%20comfortable%20doubling%20the%20recipe.%20However%20I%20also%20doubled%20the%20liquid%20ingredients,%20both%20in%20the%20sauce%20and%20the%20marinade.%20As%20a%20result,%20my%20Kung%20Pao%20Chicken%20was%20considerably%20saucier%20than%20Diana%E2%80%99s.%20The%20flavor,%20however,%20was%20delicious.%20In%20the%20future%20I%20might%20reduce%20some%20of%20the%20liquid.%20Maybe%20Diana%20will%20have%20some%20advice%20for%20me!%3C/p%3E%3Cp%3EThe%20cooking%20took%20a%20tad%20longer%20than%20it%20would%20in%20a%20commercial%20kitchen,%20because%20the%20heat%20is%20not%20burning%20quite%20as%20high%20as%20a%20commercial%20cooktop%E2%80%93or%20even%20as%20hot%20as%20the%20same%20flame%20would%20burn%20on%20my%20cooktop%20if%20it%20could%20walk%20down%20my%20lane%20and%20out%20to%20main%20the%20road,%20where%20apparently%20we%20could%20get%20the%20full%2015,000%20BTUs%20going.%20But%20because%20of%20losing%20pressure%20over%20the%20distance%20down%20to%20my%20house,%20I%20only%20get%2012,000%20BTUs.%3C/p%3E%3Cp%3EThe%20main%20change%20I%20made%20to%20the%20recipe%20was%20to%20increase%20the%20garlic%20and%20ginger%20(habit)%20and%20decrease%20the%20dried%20chile%20peppers%20(children).%20I%20served%20steamed%20broccoli%20on%20the%20side.%20Doubled,%20the%20recipe%20made%20not%20quite%20enough%20for%202%20nights%20for%20this%20family%20of%204,%20so%20I%20took%20the%20leftovers%20and%20turned%20them%20into%20fried%20rice,%20which%20was%20a%20brilliant%20move%20if%20I%20may%20say%20so.%20After%20heating%20garlic%20and%20ginger%20in%20the%20wok,%20and%20then%20browning%20onions,%20I%20added%20the%20leftover%20Kung%20Pao%20Chicken%20before%20adding%20rice,%20broccoli%20and%20peas,%20along%20with%20extra%20soy%20sauce%20and%20sesame%20oil.%20It%20was%20a%20fantastic%20way%20to%20stretch%20this%20meal%20into%203%20meals%20(the%20fried%20rice%20made%20enough%20for%202%20nights%20also).%3C/p%3E%3Cp%3EKung%20Pao%20Chicken%20from%20The%20Chinese%20Takeout%20Cookbook%3C/p%3E%3Cp%3ERecipe%20type:%20Entree%3C/p%3E%3Cp%3ECuisine:%20Chinese%20American%3C/p%3E%3Cp%3ELike%20all%20stir%20fried,%20this%20will%20move%20quickly%20once%20you%20get%20started,%20so%20make%20sure%20that%20everything%20is%20prepped%20before%20you%20actually%20heat%20the%20pan/wok.%3C/p%3E%3Cp%3EFirst%20marinate%20the%20chicken:%20In%20a%20medium%20bowl,%20whisk%20together%20the%20soy%20sauce,%20rice%20wine,%20and%20cornstarch%20until%20the%20cornstarch%20dissolves.%20Add%20the%20chicken%20and%20toss%20to%20coat.%20Let%20stand%20while%20you%20prepare%20everything%20else.%3C/p%3E%3Cp%3ENext%20prepare%20the%20sauce:%20Whisk%20together%20the%20vinegar,%20soy%20sauce,%20hoisin%20sauce,%20sesame%20oil,%20sugar,%20cornstarch,%20and%20Sichuan%20pepper.%20Stir%20until%20the%20sugar%20and%20cornstarch%20dissolve%20and%20then%20set%20aside,%20close%20to%20your%20cooktop.%3C/p%3E%3Cp%3EYou%20may%20need%20to%20turn%20on%20your%20stove%E2%80%99s%20exhaust%20fan,%20because%20stir-frying%20dried%20chilis%20on%20high%20heat%20can%20get%20a%20little%20smoky.%20Heat%20a%20wok%20or%20large%20skillet%20(NOT%20nonstick)%20over%20high%20heat%20until%20a%20bead%20of%20water%20sizzles%20and%20evaporates%20on%20contact.%20Add%20the%20peanut%20oil%20and%20swirl%20to%20coat%20the%20base.%20Add%20the%20chilis%20and%20stir-fry%20for%20about%2030%20seconds,%20until%20the%20chilis%20have%20just%20begun%20to%20blacken%20and%20the%20oil%20is%20slightly%20fragrant.%20Add%20the%20chicken%20and%20stir-fry%20until%20no%20longer%20pink,%20about%202%20to%203%20minutes.%3C/p%3E%3Cp%3EAdd%20the%20scallion%20whites,%20garlic,%20and%20ginger,%20and%20stir-fry%20for%2030%20seconds.%20Pour%20in%20the%20sauce%20and%20mix%20to%20coat%20the%20other%20ingredients.%20Stir%20in%20the%20peanuts%20and%20cook%20for%20another%201%20to%202%20minutes.%20Transfer%20to%20a%20serving%20plate,%20sprinkle%20the%20scallion%20greens%20on%20top,%20and%20serve%20with%20a%20sticky%20rice.%20I%20used%20Jasmine.%3C/p%3E%3Cp%3E3.2.1682%3C/p%3E%3Cp%3Echicken,%3C/p%3E%3Cp%3EChinese,%3C/p%3E%3Cp%3EChinese%20American,%3C/p%3E%3Cp%3EKung%20Pao,%3C/p%3E%3Cp%3Epeanuts,%3C/p%3E%3Cp%3Esichuan,%3C/p%3E%3Cp%3Esichuan%20peppercorns,%3C/p%3E%3Cp%3Estir%20fry,%3C/p%3E%3Cp%3ESzechuan%3C/p%3E){kind=link}