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Easy Kung Pao Chicken

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Linda Anusasananan, Level 6
Linda Anusasananan
648 Followers
This classic Chinese dish features a dark and pungent sauce, spiked with chiles, glazed chunks of chicken and crunchy peanuts. Break the chiles in half and shake out the seeds to remove some of their fire or leave the seeds in if you like it very hot. Sichuan peppercorns, aka wild pepper or prickly ash, adds a woody, citrusy aroma and tingly numbing sensation. Watch this Grokker Premium video to see Hakka Chinese chef Linda Lau Anusasananan's demonstration of how to prepare this delicious spicy Sichuan favorite.

Cooking Recipe

Ingredients:
Chicken:
12 ounces boned and skinned chicken breasts, cut in 1/2-inch cubes (1 1/2 cups)
1/4 tsp salt
1 tsp Chinese rice wine (shaoxing) or dry sherry
1 tsp vegetable oil
2 tsp soy sauce
1 tsp cornstarch

Sauce:
2 tbsp water
1 1/2 tbsp Chinese black vinegar or balsamic vinegar
1 tbsp soy sauce
1 tbsp sugar
1 to 2 tsp hot chile or chile garlic sauce, or to taste
1 tsp cornstarch

Stir-fry:
2 tbsp vegetable oil
1 tbsp minced fresh ginger
1/2 cup diced (1/2 in. size) red or yellow bell pepper
1/2 cup diced (1/2 in. size) onion
1 tbsp minced garlic
2 tsp Sichuan peppercorns (wild pepper or prickly ash), or to taste (optional)
8 to 10 small dried hot red chilies, broken in halves (shake out and discard seeds for less heat)
1/2 cup salted roasted peanuts
2 tbsp thinly sliced green onion, optional

Make sure you have: 14 inch Wok or a 12 inch frying pan

Directions:
1. Cut chicken breasts into 1/2 inch cubes. In a small bowl marinade the chicken, with salt, wine, oil, soy sauce, and cornstarch. Mix together.

2. For the sauce: In a small bowl, mix water, vinegar, soy sauce, sugar, chile sauce, and cornstarch.

3. For the stir-fry: Set a 14-inch wok over high heat. When the pan is hot, add the oil and rotate the pan to spread. Add the ginger, bell pepper, onion, garlic, Sichuan peppercorns, and chiles. Stir-fry just until chiles begin to lightly brown (do not burn), about 1 minute. Add the chicken mixture and stir-fry until lightly browned and no longer pink in center (cut to test), about 3 minutes. Stir the sauce mixture and add to pan. Stir-fry until sauce boils, about 30 seconds. Stir in peanuts. Pour into a serving dish. Sprinkle with green onions.

Serve and enjoy!

Easy Kung Pao Chicken
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