Kung Pao Chicken
Ingredients: chicken breast, salt, onion powder, Chinese cooking wine (Shaoxing wine), cornstarch · 40 min cook time · 450kcal · ~₩16,600
Ingredients
1pound chicken breast, 1teaspoon salt, 1teaspoon onion powder, 2teaspoon Chinese cooking wine (Shaoxing wine), 1.5tablespoon cornstarch, 1개 egg white, 1tablespoon Sichuan peppercorn, 10개 red dried chilies, 4개 white part of scallion, 1tablespoon garlic, 1teaspoon ginger, 0.25cup oil, 2tablespoon Sichuan Pixian Doubanjiang (fermented broad beans in chili oil), 2tablespoon brown sugar, 1tablespoon soy sauce, 1.5tablespoon Chinese black vinegar, 1teaspoon dark soy sauce, 2tablespoon cornstarch water, 0.5cup toasted nuts (peanuts)
Instructions
1. Cut two pieces of chicken breast, about 1 pound, into half-inch cubes.
2. Marinate the chicken with 1 teaspoon of salt, some onion powder, and 2 teaspoons of Chinese cooking wine. Mix well.
3. Add 1 and a half tablespoons of cornstarch and 1 egg white to the chicken. Mix until it gets to a creamy and velvety texture.
4. Set the marinated chicken aside for 20 minutes.
5. Dice Sichuan peppercorns with a knife. Cut red dried chilies into short pieces with scissors to release flavors. Discard seeds if you prefer less spice.
6. Cut four pieces of the white part of scallion into half-inch long pieces. Prepare 1 tablespoon of garlic and 1 teaspoon of ginger.
7. Heat a carbon steel wok until smoke appears. Add oil and toss to coat the bottom. Wait for it to smoke again, indicating it's hot enough.
8. Add the chicken to the hot wok, spreading the meat so most pieces touch the bottom. Do not stir immediately; let one side sear until golden brown.
9. Once the chicken is cooked and has a nice brown color, turn off the heat and remove it from the wok.
10. Drizzle a little more oil into the wok. Add Sichuan Pixian Doubanjiang (fermented broad beans in chili oil) and stir on low heat for a couple of minutes until the oil turns red-orange.
11. Add garlic, ginger, diced Sichuan peppercorns, red dried chilies, and 2 tablespoons of brown sugar. Stir until the sugar melts.
12. Introduce the chicken back into the wok and stir until all spices are well mixed.
13. Add 1 tablespoon of soy sauce, 1 and a half tablespoons of Chinese black vinegar (or balsamic vinegar as a substitute), and a teaspoon of dark soy sauce.
14. Pour in some cornstarch water and stir immediately until the sauce thickens.
15. Throw in the toasted nuts (peanuts) and scallions. Toss everything together. Taste and adjust flavor, adding more vinegar if desired.
16. Give a final stir and serve immediately.
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