Kung Pao Chicken Recipe. who's bowl is it?

[Kyote]

The nsa guy should have fun with this one. sleuth away.. ha ha ha.







Kung Pao Chicken Recipe




Kung Pao Chicken is the ultimate Chinese stir fry of wok fried chicken with vegetables and peanuts in a spicy brown sauce, quick and easy to make!









Ingredients

FOR THE CHICKEN MARINADE

• 1 tablespoon soy sauce
• 1 tablespoon rice wine or use dry sherry
• 2 teaspoons cornstarch
• 1 pound boneless chicken cut into bite-size pieces (use chicken breast, chicken thighs, or a combination)

FOR THE KUNG PAO CHICKEN SAUCE

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Chinese black vinegar or use balsamic vinegar
• 2 teaspoons hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1/2 teaspoon ground Sichuan peppercorns (black pepper is an OK substitute)
• 1 teaspoon chili flakes

FOR THE KUNG PAO CHICKEN

• 2 tablespoons vegetable oil or use sesame oil
• 10 dried Chinese peppers whole (or use chili de arbol - see recipe notes)
• 2-3 fresh chili peppers medium-sized, chopped (I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper)
• 4 scallions chopped
• 3 cloves garlic minced
• 1/2 cup roasted peanuts

FOR GARNISH

• Extra roasted peanuts, chopped scallions, spicy chili flakes

Instructions

MARINATE THE CHICKEN

• In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken and toss to coat. Set aside.

MAKE THE KUNG PAO CHICKEN SAUCE

• In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.

FOR THE KUNG PAO CHICKEN

• Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.
• Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through. Be sure to stir vigorously.
• Add the scallions and garlic. Stir fry for 1 minute.
• Add the kung pao chicken sauce and peanuts and stir. Cook, stirring, for 2 minutes, then remove from heat.
• Garnish and serve. Best served with cooked rice or noodles.