Kung Pao Chicken
Kung Pao Chicken
- Level: Easy
- Yield: 1 serving
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Level: Easy
- Yield: 1 serving
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 cup chicken leg meat, coarsely chopped into bite-size pieces
Potato starch, for coating chicken
1 tablespoon vegetable oil
1/4 cup chopped fresh scallions
1 teaspoon garlic, minced
1 teaspoon ginger, peeled and minced
Dried chile pepper
Dried Szechuan peppercorns
1 tablespoon of dried peanuts
Directions
- Lightly coat the chicken with potato starch in a large shallow dish. Heat the oil in a wok or large frying pan over high heat, and then stir-fry the chicken until seared and hot but not cooked all the way through. Remove the chicken from the wok and set aside, leaving any extra oil from the chicken in the wok. Add the scallions, garlic, ginger, some chiles and Szechuan peppercorns and stir-fry until fragrant, being sure to scrape up the browned bits left over from the chicken. Return the chicken to the wok until cooked through. Stir in the peanuts in the last few moments of cooking. Serve nice and hot!
Looking for Something Else?
benjones83
Not quite convinced if this indeed from cafe china that the chef that provided it had the ratios right - no way 1Tbsp is enough to fry the chicken AND have that much gloss... It's missing something. I've eaten at the restaurant a number of times and aromatically and flavor wise it's spot on, just not sure its entire correct.<br /><br />I'd recommend making Sichuan, salt and pepper first by getting a tablespoon of salt and a tablespoon of Sichuan peppercorns, toasting them in a heavy bottomed fry pan until aromatic, then crushing them together in a mortar and pestle. Add that to both the potato starch, and then as additional seasoning as you make the dish to really make the Sichuan peppercorns pop
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