Kung Pao Chicken
Delicious chicken in a zesty Kung Pao Sauce
 Kung Pao Chicken is a delicious Chinese dish that is well loved throughout the world. It originated in the Sichuan region of China. Sichuan cuisine is known for its spicy hot flavor which comes from the spicy Sichuan peppercorn. These peppercorns were actually banned in the US by the Food and Drug Administration because they carried dangerous bacteria.
The peppercorns have been replaced with chili peppers. You can tone down the heat of this dish by using fewer chili peppers.
Traditionally Kung Pao Chicken doesn't contain vegetables. However, there aren't any laws stating you can't add what you like. My husband likes red bell pepper in his as you can see in the photo above.
You will notice that rice wine vinegar is used in the sauce. This isn't a mistake. The vinegar adds a characteristic flavor to this dish.
Kung Pao Chicken Recipe
Main Ingredients:
3 boneless skinless chicken breasts
2 large stalks of green onion (diced)
6 to 8 dried red chilies (deseeded and cut into halves)
5 thin slices peeled fresh ginger
2/3 cup dry roasted peanuts
Peanut or vegetable oil
Marinade:
¼ tsp garlic salt
1 tsp sugar
1 tbsp cornstarch
Kung Pao Sauce:
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 tbsp sugar
2 tsp cornstarch
Preparation:
Remove all of the fat from the chicken and cut each breast into bite sized pieces. Place these pieces in a large bowl to be marinated
Sprinkle in the garlic salt, sugar and corn starch using your hands to mix it in thoroughly. Set chicken aside for now.
In a large cup mix together all of the ingredients for the sauce. Make sure all of the cornstarch dissolves. Set this mixture aside.
Heat a non stick pot or wok on high and add a tablespoon of oil. When the oil is hot, add the chicken and stir fry it for about 5 minutes, or until it is cooked about 70% of the way.
Dish out chicken in to a bowl and drain off any liquid from the pan.
Add another tablespoon of oil to the hot pan, add the sliced ginger and cook for about 30 seconds.
Now add the red chili halves and cook until they smell spicy.
Add the chicken meat and peanuts into the pan and stir a few times.
Add the sauce mixture and stir continuously until the meat is coated and sauce is has thickened.
Stir in the diced green onions
It's ready to serve over rice.
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