Kung Pao Chicken

Sichuan Kung Pao Chicken

This dish is rumored to date back to the Qing dynasty (1600’s-1912). Named for Ding Baozhen, governor of the Sichuan province, from 1876 to 1886. His title “Guardian of the Crown Prince” (Taizi Shaobao”), also referred to as Gōng Bǎo (丁寶楨), has been Americanized as “Kung Pao.”

 

 

Servings: 1-2

 

Ingredients:

 

Chicken:

 

8 ounce boneless & skinless chicken thighs or breast

 

 

Velvet:

 

¾ teaspoon baking soda

 

 

Marinade:

 

1 teaspoon cornstarch

 

1 Tablespoon water

 

1 teaspoon sesame oil

 

 

Sauce:

 

1 teaspoon light soy sauce

 

1 teaspoon dark soy sauce

 

5 ½ teaspoons rice vinegar

 

2 teaspoon demerara or turbinado sugar

 

2 teaspoon cornstarch

 

1 Tablespoon cold water, Shaoxing wine, or chicken broth

 

 

For stir-frying:

 

1 tablespoon neutral cooking oil

 

up to 10 dried Sichuan red chilies, halved, deseeded, and cut in ½” pieces (as to taste)

 

1 teaspoon whole Sichuan peppercorns or ½ teaspoon ground Sichuan peppercorns

 

6 stalks of scallions, cut into 1” pieces through the fresh greens

 

1 ½ teaspoons pressed garlic (approximately 3 medium cloves)

 

8 slices ginger, peeled, minced or grated

 

 

Nuts:

 

½ cup toasted/blanched/skinless/blister peanuts

 

 

Substitutions:

 

Roasted walnuts, roasted pecans, or pistachios for the peanuts

 

Half as many fresh Thai chilies as Sichuan red chilies

 

 

 

Directions:

 

Velvet chicken:

 

Cut the chicken into 1” cubes.  Sprinkle the baking soda over the chicken and stir it to distribute the baking soda evenly throughout.

 

Marinate for 20 minutes

 

Place the chicken is a large sieve and rinse well under cold water running water.

 

Pat dry to remove excess water and place in a clean bowl.

 

 

Marinate the chicken:

 

Stir the cornstarch and cold water together.

 

Pour over the chicken and stir until the liquid has been absorbed.

 

Pour sesame oil over the chicken and stir to coat evenly.

 

Reserve.

 

 

Toast the nuts:

 

If the peanuts are raw, warm a frying pan over low heat.

 

Put the peanuts into the pan.

 

Toast over low heat. Stir from time to time to evenly heat the nuts. Do not allow them to go past the lightly brown stage.

 

Place peanuts in a single layer, on a plate and allow to cool.

 

Reserve.

 

 

Prepare the sauce:

 

Place all the ingredients for the sauce in a small bowl.

 

Stir well and reserve.

 

 

Stir-fry:

 

Heat a wok over high heat.

 

Add oil.

 

When the oil is hot, add dried the Sichuan chilies and whole Sichuan pepper.

 

When they become aromatic, add the chicken. Stir fry until the surface of the chicken is white.

 

Add garlic & ginger.*

 

Continue stir frying until the chicken is completely cooked and does not show any pink when the largest piece is cut in half.

 

Add the scallions and stir fry until the greens begin to wilt.

 

Stir the sauce so that the cornstarch is distributed evenly throughout.

 

Pour the sauce into the wok. Stir to evenly coat the chicken and vegetables.

 

Continue to stir until the sauce thickens. Then immediately turn off the heat.

 

Add the toasted peanuts (and ground Sichuan pepper, if using) and stir to distribute them.

 

Plate or place in serving dish.

 

Serve immediately with a side of rice to preserve the slight crispness of the spring onions and peanuts.

 

 

*and any Americanized additions:

 

½ cup chopped bell pepper, any color

 

1 cup quartered zucchini slices

 

½ cup thinly sliced bok choy