Sichuan Kung Pao Chicken (Spicey Chicken with Peanuts)
Sichuan Kung Pau Chicken
What is Sichuan Cuisine?
Sichuan Kung Pao Chicken
When people think of Sichuan cooking the dish which first comes to mind is Kung Pao chicken. Kung Pau Ding was a Chinese government official who liked to serve this peppery hot dish to his guests.
This recipe is made with cubed boneless, skinless chicken breasts and sprinkled with fried peanuts. The degree of heat in this recipe is determined by the number of dried red chili peppers that you add to it. I have seen recipes calling for as many as eight, but I only use four.
The chicken cubes are marinated in cornstarch and egg white and are deep fried in two cups of oil in a wok as are the raw peanuts. I normally use a cast iron frying pan for all of my Chinese stir-fries and that is not suitable for deep frying, so I start out with a small sauce pan. If raw peanuts are not available at your supermarket, your local Chinese grocer will have them.
1 Whole Boneless, Skinless Chicken Breast (2 halves) cut into ½ inch cubes.
1 Tablespoon Cornstarch
¼ Teaspoon Salt
¼ Teaspoon Sugar
1 Egg White
1 Cup of Oil
½ Cup Raw, Skinless Peanut Halves
2 tablespoons of Oil
4 Dried Chili peppers cut into small pieces (do not discard the seeds)
1 Clove of Garlic peeled and minced
1 Tablespoon minced Fresh Ginger Root
3 Scallions cut into pea sized pieces including the green part
2 Tablespoon Black Soy Sauce
1 Tablespoon Dry White Wine
2 Teaspoons Chinese Red Wine Vinegar
½ Teaspoon Salt
½ Teaspoon Sugar
½ Teaspoon Cornstarch
2 Teaspoons Sesame Seed Oil
- Heat one cup of oil in a small saucepan and deep-fry the peanuts until golden brown but not burnt. Remove with a slotted spoon and drain on paper towels.
- Meanwhile marinate the chicken cubes with the cornstarch, salt, sugar and egg white.
- Blanch the chicken pieces in the hot oil until they turn white and then remove them with a slotted spoon also.
- Add the two tablespoons of oil to a large, heavy frying pan and slightly brown the chili peppers.
- Then add the ginger, garlic and the scallions and stir-fry a minute longer.
- Stir in the sauce mixture and heat until it thickens.
- Add the chicken cubes and stir-fry for another minute.
- Finally, mix in the peanuts and serve with steamed rice.
Serve with one of the following:
Chinese Broccoli in Ginger and Wine
Chinese Stuffed Eggplant
Stir-fried Baby Corn and Broccoli
Kung Pao Chicken
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