Kung Pao Chicken

A famous Szechwan dish that tempts the palate with a full range of tastes and aftertastes: peppery hot and spicy, savory and slightly sweet and sour. It is said that this was a favorite dish of a Szechwan governor during the Ch’ing dynasty (1644–1911), after whose official title, “Kung Pao,” the dish was named. The governor must have been fond of peanuts, for it is unthinkable not to add them.

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Chicken

Ingredients

12 ounces (350 grams) chicken breast meat		2 teaspoons Shaohsing wine or medium-dry sherry
4 tablespoons peanut or corn oil		1 teaspoon cornstarch
2 or 3 long (about 3 inches [7.5 cm] or more each) dried red chilies, or 4 or 5 smaller, seeded and cut into pieces		1 tablespoon egg white, lightly beaten
2 cloves garlic, peeled and diagonally sliced		1 tablespoon thick soy sauce
4 to 6 thin slices fresh ginger root		1 or 2 tablespoons chili sauce
1 tablespoon Shaohsing wine or medium-dry sherry		2 teaspoons rice or white wine vinegar
3 scallions, cut into small rounds		2 teaspoons sugar
2 ounces (55 grams) roasted peanuts		1 1/2 teaspoons cornstarch
1/3 teaspoon salt		6 tablespoons clear stock or water
2 teaspoons thin soy sauce

directions

Total:

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1
Cut the chicken into thin strips. Cut into cubes about 1/2 inch (1 centimeter) square. Put into a bowl.
2
Add the salt, soy sauce, wine or sherry, cornstarch and egg white to the chicken. Mix well and let marinate for 15 to 30 minutes.
3
Mix together the soy sauce, chili sauce, vinegar, sugar, cornstarch, and stock or water.
4
Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the dried chili, stir, then add the garlic and ginger and stir to release their aroma. Add the chicken. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for about 60 seconds. Splash in the wine or sherry around the side of the wok, stirring and tossing continuously. Add the scallions and continue to stir for another 30 to 45 seconds. The chicken should be almost cooked by now.
5
Add the well-stirred sauce to the wok. Continue to stir while it thickens.
6
Add the peanuts, stir to mix for a few times, then transfer to a warm serving plate. Serve immediately.

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Kung Pao Chicken

Ingredients

directions