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Found it here: http://manggy.blogspot.com/2007/10/kung-pao-chicken.html and just so happened to have all of the necessary ingredients. I liked this kung pao chicken more than the other similar recipes that I have tried, so I thought I'd post it. Don't let the long list of ingredients scare you off, it really comes together quickly.
- 1 1⁄4 lbs boneless skinless chicken breasts (about 3 reasonably sized breasts)
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon rice wine (Shao Hsing wine, rice wine, or dry sherry)
- 1 tablespoon soy sauce (gluten-free)
- 1 red bell pepper
- 1 medium cucumber
- 1 medium red onion
- 5 stalks green onions
- 3 tablespoons hoisin sauce (I recommend Homemade Hoisin Sauce if you have trouble finding gluten-free hoisin sauce at the store)
- 4 tablespoons soy sauce (gluten-free)
- 3 tablespoons rice wine (Shao Hsing wine, rice wine, or dry sherry)
- 2 tablespoons cider vinegar (or red wine vinegar)
- 3 tablespoons oyster sauce
- 2 tablespoons brown sugar (or honey or white sugar)
- 2 tablespoons chicken stock (or a small pinch chicken stock powder plus 2 tablespoons water)
- 2 dried red chili peppers
- 1 tablespoon szechuan peppercorns
- 1 tablespoon vegetable oil
- 1⁄2 cup roasted peanuts (unsalted or not)
- 1 inch knob ginger
- 3 garlic cloves
- 5 dried red chili peppers
- 2 teaspoons sesame oil
- Dice chicken into 1-inch pieces. Place the chicken cubes, oil, cornstarch, wine, and soy sauce in a bag and give a quick toss before placing in the refrigerator for 30 minutes to marinate.
- While the chicken is marinating, dice bell pepper and cucumber into 1/2-inch squares, dice the red onion, and chop the green onions into 1/2-inch pieces.
- Mince the garlic and grate the ginger; set aside.
- In a wok or any suitably large frying pan, dry-roast the dried red peppers and peppercorns until they release their aroma; set aside.
- In a blender or food processor, combine hoisin sauce, soy sauce, rice wine, vinegar, oyster sauce, sugar, and chicken stock. Toss in the roasted peppercorns and 2 dried peppers and puree until no big chunks of the dried red pepper remain and the peppercorns are pulverized. If you don't have a blender or food processor or if you want to be more thorough, crush the peppers and peppercorns with a mortar and pestle, then just whisk together with the sauce in a small bowl or use the blender anyway.
- In the same pan as before, heat 1 tbsp vegetable oil over high heat (smoking hot really) and dump the contents of the chicken bag into the wok and stir fry until it has just cooked through.
- Remove chicken from the pan, leaving the hot oil behind, and set aside. You could also fry the peanuts until they achieve a darker brown hue (especially if you only have unroasted peanuts) but I didn't bother.
- In the same oil, sauté the cucumber, onion, green onion, and red bell pepper for about 4 minutes over high heat; just to remove their rawness while still retaining their crunchiness. If they start to release liquid, stop cooking and drain them right away.
- In the same oil, sauté the ginger and garlic for 30 seconds.
- Add contents of the blender (the sauce) and bring to a boil. Keep it at a boil until it has reduced to a thick syrup-like consistency.
- Return the cooked chicken to the wok and add the peanuts, the remaining 5 dried peppers, and the cooked vegetables and toss to heat the chicken through and coat with sauce.
- Transfer to your serving plate and drizzle with sesame oil. Serve over a bed of rice.