I would like to introduce Kung Pao chicken to you. It is easy to prepare which made it one of the popular dishes in China. It is suitable for beginner who would like to cook Chinese dish. Charred dried chili peppers give spicy flavor to tender morsels of chicken.
Kung Pao chicken is a popular Szechwan food. The semitropical climate of Szechwan Province is favorable for growing chilies and other spices, where these local ingredients are used to prepare the foods.
This dish brings memorable memories from my childhood. It is one of my favorite dishes because of my grandmother. She used to cook it when I visited her during summer holidays. It reminds me of her tender love and caring. While studying oversea in New Zealand now, I will make this dish when I missed home and grandmother. Other than delicious, this dish is also helps to ease my homesick.
The recipe of the dish:
1 tablespoon each dry sherry and cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
1 1/2 pounds chicken breasts, skinned, boned, and cut in bite-size pieces
4 teaspoon salad oil
4 to 6 small. Dry, hot chili peppers
1/2 cup salted peanuts
1 teaspoon each minced garlic and fresh garlic
2 whole green onion, cut in 1 1/2-inch lengths
Cooking sauce :
In a bowl, combine 2 tablespoons say sauce, 1 tablespoon each white wine vinegar and dry sherry, 3 tablespoon chicken broth or water, and 2 teaspoons each sugar and cornstarch.
Firstly, mix sherry, cornstarch, salt, and white pepper in a bowl. Coat the chicken with the mixed dry ingredient, then add one tablespoon of oil, stir and marinate the chicken for 15 minutes.
Secondly, heat up 2 teaspoons of oil in a wok with medium heat, sauté hot chili peppers and peanuts until fragrant. Remove from wok and set aside.
Thirdly, heat up 2 teaspoons of oil in a wok with high heat, sauté garlic and ginger until fragrant. Then, add the marinated chicken and stir-fry until opaque. Add peppers, peanuts and onion to wok.
Last, stir cooking sauce, add to pan, and cook, stirring until bubbles and thickens.