Friday, 18 January 2008

Kung Pao Chicken

1 tablespoon soy sauce
2 teaspoons Chinese rice wine
   or dry sherry
1 1/2 teaspoons cornstarch
1 pound boneless, skinless,
   chicken breasts or thighs,
   cut into 1-inch cubes

1 tablespoon Chinese black
   vinegar, or substitute good-
   quality balsamic vinegar
1 teaspoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
1/2 teaspoon pepper flakes
2 tablespoons peanut or vegetable oil
3 - 4 medium hot peppers
2 garlic cloves, minced
1 teaspoon minced or grated fresh ginger

  • Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let sit in the fridge over night.
  • Prepare the sauce: Combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and pepper flakes. Stir until the sugar and cornstarch are dissolved and set aside.
  • Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. 
  • Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
  • Add the garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients.