Kung Pao Chicken

Kung pao chicken is one of my favorite dishes to get when we order Chinese take out. The dish itself was actually considered politically incorrect as it was named after the late Qing Dynasty. It was said to have been enjoyed by the governor Ding Baozhen, whose official title was Gung Bao.
I served the Kung Pao chicken with steamed broccoli and brown basmati rice.

Kung Pao Chicken

gong bao ji ding

2 boneless chicken breasts

3 cloves garlic

1" ginger root, grated

5 scallions

2 tbsp. peanut oil

handful of dried red chilies

1 tsp. Sichuan pepper

1/2 c. roasted unsalted peanuts

marinade:

1/2 tsp. salt

2 tsp. light soy sauce

1 tsp. sherry

2 tsp. cornstarch

1 tbsp. water

sauce:

3 tsp. sugar
1 tsp. cornstarch
1 tsp. dark soy sauce
1 tsp. light soy sauce
3 tsp. Chinese black vinegar
1 tsp. sesame oil
1 tbsp. chicken stock


Cut the chicken into small 1/2" cubes
Place in a small bowl, mix with marinade
Peel and slice the garlic, chop scallions into chunks
Snip the chilies into into 2" sections
Combine sauce ingredients in a small bowl
Heat the wok over high, add peanut oil, chilies and sichuan pepper for 15 seconds, add the chicken and stir fry
As chicken begins to cook, add garlic, ginger and scallions
Stir the sauce and add it to the wok, continue to toss and stir the chicken so it doesn't burn
When the sauce is thick and shiny and chicken is cooked, stir in peanuts
Serve over rice with stir fried vegetables