RECIPE:                 Kung Pao Chicken

 

Last Updated:         May 24, 2008

Time to prepare:    30 minutes

Time to cook:         30 minutes

Serves:                   4 as a main course

INGREDIENTS:

    2 - pkgs boneless, skinless chicken thighs (about 12-14 thighs), sliced into 1" pieces

    1 - tblspn  garlic chili sauce

    4 - green onions, chopped

    60 ml (1/4 cup) - soy sauce

    5 - garlic cloves, crushed

    3 - tblspn dry sherry

    125 ml (1/2 cup) - dry roasted peanuts

    1 - tspn red wine vinegar

    2 - tspn chili pepper flakes

    2 - tspn sugar

    2 - large heads of broccoli crowns

    125 ml (1/2 cup) - chicken stock

    - vegetable oil

    1 - tblspn cold water

    - corn starch

    1 - egg white, beaten lightly

    1 - tblspn fresh ginger, chopped finely

    		  

Note: This recipe is ideally made in a large steel wok over high heat. If you don't have one, a large stainless steel skillet will suffice (using a non-stick skillet is not such a good idea due to the high heat used in this recipe).

This recipe is best served over a bed of rice.

 

INSTRUCTIONS:

  1. In a small bowl, combine the pepper flakes, green onions, ginger and garlic.

  2. In a separate bowl, combine the soy sauce, vinegar, sherry, chicken stock and the sugar.

  3. In a small bowl, combine the cold water and 1 tblspn of corn starch.

  4. Combine the egg white and 1 tblspn of the corn starch then add the chicken pieces and toss to coat.

  5. Over high heat, add about 2 tblspn of the oil and just before the oil starts to smoke, add the chicken to the pan. Cook about 10 minutes or until mostly cooked.

  6. Remove the chicken from the pan with a slotted spoon and set aside.

  7. Add peanuts and fry for 60 seconds or until they just start to turn brown. Remove and place on paper towels.

  8. Drain all but about 2 tblspn of the oil from the pan.

  9. Turn down heat to medium-high.

  10. Add the bowl with the green onions to the pan along with the broccoli. Stir fry for about 3 minutes.

  11. Add the contents of the bowl with the soy sauce to the pan. Continue to stir the pan to coat all ingredients with the liquids 1-2 minutes.

  12. Raise heat to high again.

  13. Add the corn starch and water to the pan and bring to a boil.

  14. Lower heat to medium, continue stirring and once sauce thickens, remove from heat.

  15. Stir in the peanuts and serve.

 

ADDITIONAL NOTES:

Depending on your taste, you may wish to add or remove some of the ingredients to adjust the spiciness of this dish. As such, if you are unsure of your tolerance to spices, reserve some of the ginger and pepper flakes and continue to taste the broth during steps 11-14 and adjust to your taste. Keep in mind that Kung Pao Chicken is traditionally a spicy meal and it would be criminal to serve this without some kind of heat!

 

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