I made kung pao chicken! Here’s the recipe in full — more details and photos at: http://stephoandcrank.com/2009/06/29/food-glorious-food-part-12/
Ingredients:
• Chicken breast, 250g
• Deep fried peanuts, 1-2 tbs.
• Garlic, 2 cloves, sliced
• Ginger, 1tbp, sliced
• Spring onion, 2, roughly chopped (separate white part from green; reserve both)
• Dried chilis, 4-10 (depending on how spicy you want; remove seeds if you don’t like it spicy), roughly chopped
• Sichuan pepper, 1 tsp
Marinade:
• Rice wine, 2 tsp.
• Light soy sauce, 2 tsp.
• Cornstarch, 4 tsp.
Sauce:
• Salt, 1/3 tsp.
• Light soy sauce, 2 tsp.
• Dark soy sauce, 1 tsp.
• White sugar, 3 tsp.
• Chinese shanxi vinegar, 1.5 tsp.
• Rice wine, 2 tsp.
• Cornstarch, 1 tsp.
• Water, 3 tbsp.
Cooking Instructions:
1. Cut chicken breast into small, thumb-nail size pieces (cut breast in half first, if thick).
2. Mix marinade. Add to chopped chicken and set aside 15 minutes.
3. Mix sauce ingredients and set aside.
4. Heat wok on high, when hot add 2 tbsp. cooking oil (peanut or vegetable). Turn heat to low and add Sichuan peppers, stirring until fragrant and dark brown. Remove from pan after peppers change color.
5. Add chopped chilis and heat until brown, being careful not to burn. Add chicken once peppers have changed color and mix until chicken is browned on medium-low heat.
6. Add ginger, garlic, whites of spring onion, and an additional tbsp. of oil to the side of the chicken, cooking separately until seasonings begin to soften and are fragrant. Mix with chicken.
7. Add sauce to the chicken, pouring in a circular motion around the sides of the wok. Mix together until sauce thickens.
8. Add peanuts and greens spring onion. Remove from heat and serve!
