Kung Pao Chicken

Kung pao chicken, Chinese pronounced as gong-bao-ji-ding is a classic dish in Chinese cuisine. Ambassador is a Chinese restaurant in Houston, famous for its spicy Chinese recipes. The place is thronged by Indians and Americans!!!! The food is so delicious and they make it spicy according to ur taste... We are one of the regulars to the restaurant and we always order Kung pao chicken for main dish!!!!

I have lived in Aberdeen for more than 3 years, never heard of this dish in any Chinese restaurants ( only 2 Chinese restaurants and few takeaways..its a small city)) !!!. I was introduced to this dish by my hubby and I love it!!!!

Ingredients:

2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch

Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar

Other:
8 -10 dried red chili peppers
3 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
2 teaspoon Szechuan peppercorn or black peppercorn, optional
1/2 cup peanuts or cashews

1 tsp dried red pepper flakes
a few drops sesame oil, optional

1/2 cup chopped Bell pepper, carrot, celery

Preparation:

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine ( can be found grocery shops in international section), and sugar. Set aside.Cut the chilies in half so that they are approximately the same size as the chicken cubes. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is almost cooked. Remove from the wok.Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using and vegetables .

Stir-fry briefly until they turn dark red and veggies are cooked.Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Serve hot with Fried rice!!!!