Kung Pao Chicken
I have been working on this recipe for years and finally got it to a point that i wanted to share it. Asian food is one of my favorite food groups, done right. Now you can add more veggies to this recipe, but just wanted to taste the chicken: this is how i had this in Hong Kong, simple.
2 cups of diced chicken, cut into approx 1 to 1 1/2 pieces
1/2 cup raw peanuts
3 scallions, dice the white parts and ribbon cut the green
6 whole dried red chilis, cleaned and prepped
1 clove garlic, minced
1 tablespoon low salt soy sauce
1 tablespoon corn starch
1 teaspoon minced ginger
1/4 cup peanut oil
2 tablespoons low salt soy sauce
1 tablespoon dry sherry
2 teaspoons of raw sugar or Agava
1 teaspoon of white vinegar or rice vinegar
1 teaspoon toasted sesame oil
Preheat oven to 400 degrees
Place peanuts on a parchment lined cookie sheet and roast peanuts in oven until golden, about 15 minutes
In a small non metal bowl place chicken, soy sauce and corn starch, mix well to coat.
In another non metal bowl place all sauce ingredients and whisk to combine.
Place a wok over medium/high heat, add peanut oil, when shimmering add chilis and saute until they turn dark read.
Now add chicken and saute about 3 minutes, when chicken turns white and firm, remove from wok.
Next to the wok the white scallions, ginger and garlic, saute for 1 minute, return chicken to wok along with sauce, saute for another minute. Add peanuts, remove from heat, plate and serve.
If you want to add other veggies, add at the point you add the scallions, ginger and garlic and saute until desired doneness.