Kung Pao Chicken

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This version of Kung Pao Chicken is more like the version that you are likely to be served in China than the standard American version. For that reason, you will have to go out and find a local Asian food store to aquire some of the ingredients.
Servings:
3 to 5
Preparation Time:
0.75 hours
Tools
  • wok
  • wok spatula
  • cutting board
  • knife
  • bowls for sauce an marinade
  • small bowls for separate ingredients

Ingredients

  • 12 to 16 ounces of chicken breast meat cut into 1/2 inch cubes
  • 4 tablespoons peanut oil
  • 6 to 15 hot chinese chiles (I grow my own Kung Pao hybrid chiles just for this dish)
  • 4 to 6 cloves garlic, sliced
  • 6 slices of ginger, cut into strips
  • 1 tablespoon Shaoshing wine
  • 3 scallions cut into small rounds
  • 2 big handfuls of roasted peanuts

Marinade

  • 1/3 teaspoon salt
  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoshing wine
  • 1 teaspoon cornstarch
  • 1 egg white, lighty beaten

Sauce

  • 1 tablespoon thick soy sauce
  • 4 tablespoons chile garlic sauce
  • 2 teaspoons rice vinegar
  • 1 1/2 teaspoon cornstarch
  • 6 tablespoons chicken broth
Cooking Instructions
  1. Prepare Marinade: Beat your egg, then mi that together with all the other marinade ingredients. Pour over your cubed chicken breast and mix to coat. Put in the refrigerator to soak for 30 minutes.
  2. Prepare Sauce: While the marinade is doing its thing in the fridge, mix together all the sauce ingredients. You should also prepare all your other ingredients so you can add them quicky to the wok when the time comes.
  3. Begin Cooking: Heat the wok over high heat. Once it is really hot, add the oil and swirl it around the sides to coat.
  4. Add the dried chiles and stir them around till you start to smell them toasting.
  5. Add the garlic and ginger, and stir some more
  6. Add the chicken and marinade mix. Slide your spatula under the chicken, lifting and flipping it so all side lightly cookbefore youi start tossing it. Cook and toss for 60 seconds.
  7. Drizzle in the wine around the edge of the wok
  8. Add the scallions and stir for another 45 seconds. The chicken should be almost done cooking by now.
  9. Stir the sauce then add it to the wok. Continue to stir while it thickens.
  10. Add the peanuts. Stir and toss for a few seconds to mix it in and coat the peanuts.
  11. Serve.
Source:
Yan-kit's Classic Chinese Cookbook
Notes
If you like your food hot and spicy, like I do, then cut your chiles into pieces about the size of peanuts and eat them with the rest of your dinner. If you like things a bit milder, cook the chiles whole, and eat around them.