Kung Pao Chicken

By Coppermouse

One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, "PAO, right in the kisser!"

Ingredients

• For the Marinade:
• tablespoons peanut or vegetable oil
• 6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
• 1 1/2 pounds chicken breast, cut into bite-sized pieces
• 2 cloves garlic, minced
• 1 1/2 teaspoons fresh ginger, minced
• 3/4 cup dry roasted peanuts
• 1 bunch green onions (about 6 green onions)
• 1 1/2 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or sherry
• 3/4 teaspoon cornstarch
• For the Sauce:
• 1/4 cup black Chinese vinegar or dark balsamic vinegar
• 3 tablespoons soy sauce
• 1 1/2 tablespoons toasted sesame oil
• 3 tablespoons white sugar
• 2 tablespoons hoisin sauce
• 2 teaspoons cornstarch

Preparation

Step 1

Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.

2. Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.

3. Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.

4. Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.