Kung Pao Chicken Serves: 4
Ingredients:
1 pound boneless, skinless chicken
thighs, diced into small pieces
1 tablespoon balsamic vinegar
2 teaspoons hoisin sauce
1 teaspoon sesame oil
½ teaspoon ground peppercorns or
chili flakes
2 tablespoons peanut oil
8 to 10 Chinese chilies, dry, whole
3 scallions, chopped
2 cloves of garlic, minced
½ cup unsalted roasted peanuts
1 tablespoon soy sauce, and 1
teaspoon soy sauce, (divided)
2 teaspoons rice wine
3 teaspoons cornstarch (divided)
Directions:
1. In a medium bowl, mix 1 tablespoon of the soy sauce, rice wine, and 2
teaspoons of the cornstarch.
2. Add chicken thighs and stir to coat. Let chicken sit for 10 minutes.
3. In another bowl, mix balsamic vinegar, remaining 1 teaspoon of soy sauce,
hoisin sauce, sesame oil, remaining 1 teaspoon of cornstarch, and ground
peppercorns; set aside.
4. Heat the Wok to 425˚F. A drop of water should sizzle on contact. Add the
peanut oil and coat the Wok.
5. Add red chilies and stir-fry for 20 seconds.
6. Add chicken and stir-fry until light brown, about 3 minutes.
7. Add scallions and garlic and stir-fry for 1 minute.
8. Pour the sauce mixture in, toss and coat the chicken, and then remove
from heat. Serve.
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