🌚 Kung Pao Chicken 🐐
SOURCE: Stir Frying to the Sky's Edge
DATE: February 2021
INGREDIENT QUANTITY PROCEDURE
red bell pepper
1
  1. 1 Cut into 1 2 " cubes.
peanuts (roasted, unsalted)
3 4 cup
  1. 2 Combine.
green onion (minced)
1 2 cup
sugar
1 tsp
salt
1 4 tsp
dried red chili peppers (crushed by hand)
1 -8
  1. 3 Combine in small bowl.
Sichuan peppercorns (roasted & ground)
1 2 tsp
corn starch
2 1 2 tsp
  1. 4 Add to marinade bowl.
sugar
1 tsp
salt
1 2 tsp
ginger (microplaned or minced)
2 tbsp
garlic (microplaned or minced)
1 tbsp
soy sauce
1 tsp
rice wine
1 tsp
cold water
1 tsp
chicken thigh
1 lb
  1. 5 Cut into 3 4 " cubes and mix with marinade.
chicken broth
2 tbsp
  1. 6 Mix in separate bowl.
Chinkiang or balsalmic vinegar
1 tbsp
dark soy sauce
1 tsp
sesame oil
1 tsp
rice wine
1 tbsp
peanut or veggie oil
1 tbsp
  1. 7 Heat wok to high heat.
  2. 8 Add oil.
  3. 9 Add chili + peppercorns, stir fry for ~15 seconds.
  4. 10 Push to the side, and add chicken, spreading evenly.
  5. 11 Cook undisturbed until the chicken starts to sear (~1 minute).
  6. 12 Stir fry until chicken is browned but not cooked through (~1 minute).
  7. 13 Add bell peppers and stir-fry ~1 minute.
  8. 14 Swirl in broth mixture, stir fry until chicken is cooked (~1 minute).
  9. 15 Add peanut/green onion mixture, stir fry until scallions are bright green (~30 seconds).
SCALING: