Kung Pao Chicken

Damn I really love this, and not just cuz it’s crazy delicious - though that definitely makes a difference. It’s about the heat, cuz some Kung Pao is so over the top all you taste are peppers. But for me at least this is the perfect level that gives a nice warming to the forehead.

INGREDIENTS

• 1 tbsp. cornstarch

• 4 tablespoons soy sauce

• 1 lb. boneless, skinless chicken - either breasts or thighs are fine, cubed

• 3 tablespoons Shaoxing Chinese rice wine (or dry sherry)

• 2 tablespoons sugar

• 3 tablespoons chicken stock

• 1 tablespoon Chinese black vinegar (or balsamic vinegar)

• 1 tablespoon sesame oil

• 3 tablespoons neutral oil

• 1/2 cup diced red pepper

• 5 green onions, white & light green parts, sliced into 1 inch pieces

• 1/2 yellow onion, thinly sliced

• 12 dried hot red chiles - 6 left whole and 6 each cut crosswise into 3 or 4 pieces

• 2 large cloves garlic, minced

• 1/2 tablespoon fresh ginger, finely chopped

DIRECTIONS

1.  Put diced chicken in a large bowl, sprinkle evenly with cornstarch, and drizzle with 1 tablespoon of the soy - mix well to combine everything and set aside for 15 minutes

2. While it marinates, combine remaining soy sauce, rice wine, sugar, chicken stock, vinegar and sesame oil in a bowl - mix well and set aside

3. Heat wok until just beginning to smoke, add a tablespoon of oil then marinated chicken - cook stirring often until almost cook through - about 3 minutes, remove to a bowl

4. Return wok to heat, add another tablespoon of oil and put in red pepper, yellow onions, green onions and chilies - cook until beginning to soften, about 3 minutes then add garlic & ginger and cook another minute or so

5. Add back in chicken, stirring to warn through then add the sauce - stirring constantly to mix through chicken until sauce thickens, about 2 minutes.

6. Serve with/on rice or noodles

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