I love Szechuan food, and even though Kung Pao Chicken is probably something invented by Chinese immigrants in America (Peanuts? An American invention in the 19th century by George Washington Carver), its one of my favorites probably only surpassed by Mongolian Beef.
INGREDIENTS
1 lb. chicken breast, boned and cut into 1-inch cubes.
4 tbsp. soy sauce
1½ tbsp. cold water
Cornstarch
¼ tbsp. garlic salt
4 dried red chilis or more to taste (Chinese red chilis or Arbot chilis)
1 tbsp. rice wine
1 tbsp sugar
½ tsp. salt
1 tsp. sesame olk
Oil for deep frying
1 tsp. peeled and minced ginger root
½ cup peanuts
PREPARATION
- Combine chicken, 2 tbsp. soy sauce, cold water, 1½ tbsp. cornstarch, and garlic salt in a bowl. Stir evenly in one direction and let marinate for 30 minutes.
- Remove tips and seeds from chiles and cut into 1-inch pieces.
- Combine remaining soy sauce, rice wine, sugar, 1 tsp. cornstarch, salt, and sesame oil in small bowl.
- Heat 2 to 3 inches of oil in wok to 400°F
- Add chicken and fry 30 seconds
- Remove chicken and drain off all but 2 tbsp. of oil
- Heat oil and fry chiles until black
- Add gingerroot, peanuts and chicken, stirring and tossing together
- Add soy-wine mixture and cook, stirring, just until thickened
Serve immediately with steamed rice.
