© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

BETTER THAN TAKE OUT: Kung pao chicken

April 7, 2018

Serves 4

 

2 lbs boneless, skinless chicken thighs, cut into small bite sized pieces

2 tbsp soy sauce

2 tbsp Chinese rice wine OR sherry

1 tbsp plus 1 tsp cornstarch

 

 

  1. In a large bowl mix soy sauce, Chinese rice wine and cornstarch together until cornstarch is dissolved. Add chicken and mix well to coat, let stand for 10 min.

 

Sauce

3 tbsp black vinegar (Chinkiang) OR balsamic

1 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp soy sauce

1 tbsp sugar

1 tbsp cornstarch

 

  1. Mix together all the ingredients for the sauce and set-aside until ready to use. Be sure to stir the sauce again before you pour it into the pan, as the cornstarch tends to settle in the bottom.

 

2 tbsp canola oil

12 dried red chilies

3 cloves garlic minced

2 tbsp minced ginger

1 tsp ground Szechaun pepper OR ½ tsp ground coriander and ½ tsp ground pepper

½ cup roasted unsalted peanuts

6 green onions cut into ½” pieces

 

  1. Heat a large skillet over medium high heat and add the canola oil.  Once the oil is shimmering add chilies and cook for 1 min. 

  2. Add the chicken and cook for 3 min undisturbed on one side, allowing the chicken to brown well.  Stir and cook for another 3 min. undisturbed.  Continue until chicken is completely browned and cooked through.

  3. Turn the heat down to medium and add garlic, ginger and Szechuan pepper cook for 1 min.

  4. Pour the sauce into the skillet and stir to coat the chicken evenly. Bring to a simmer and cook until sauce has thickened about 30 sec.

  5. Stir in the peanuts and green onions, remove from heat and serve.

 

TIP: If you don't have a large (14") skillet, brown your chicken in two batches.  Returning it all to the pan just before step 3.

TIP: If sauce becomes too thick stir in a ¼ cup of water to thin it out.

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