Chicken dinner ideas

Kung Pao Chicken recipe

Kung Pao Chicken (also known as Kung Pow Chicken) has been named as one of the most popular Chinese dishes in America!  One can see why as its alluring spice and sweet combination has turned out to be highly addictive to many a diner!  Therefore we thought it was appropriate to let you know how to make this recipe!

 

List of Ingredients:

Marinade

1 tablespoon soy sauce2 teaspoons Chinese rice wine or dry sherry1 1/2 teaspoons cornstarch1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubesSauce1/2 teaspoon ground Sichuan pepper2 tablespoons peanut or vegetable oil8 to 10 dried red chilies3 scallions, white and green parts separated, thinly sliced2 garlic cloves, minced1 teaspoon minced or grated fresh ginger1 tablespoon Chinese black vinegar1 teaspoon soy sauce1 teaspoon hoisin sauce1 teaspoon sesame oil2 teaspoons sugar1 teaspoon cornstarch1/4 cup unsalted dry-roasted peanutsHow to prepare:

1. Marinate the chicken: In a medium sized bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently. Let it stand at room temperature for 11 minutes.

2. Prepare the sauce: In another bowl, combine the sesame oil, sugar, cornstarch, black vinegar, soy sauce, hoisin sauce and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and then put it aside.

3. You may need to turn on your hob's exhaust fan, because stir-frying dried chilies on high heat can get smoky. Heat a wok or large pan over high heat until a drop of water sizzles and evaporates on contact. Add the peanut oil and twirl it to coat the pan's base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, usually for 2 to 3 minutes.

4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.