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Kung Pao Chicken III




Source of Recipe


vapidthumbtack


List of Ingredients




12 oz chicken breast meat, cubed
one orange pepper, cubed
two stalks celery, cubed
half of a small onion, chopped
two carrots, cubed or sliced
4 Tb peanut oil
2 or 3 long dried red chilies, seeded and cut
2 cloves garlic, peeled and sliced
4 to 6 thin slices of fresh ginger root
1 Tb white wine
3 scallions, cut into rounds
2 oz roasted peanuts

Marinade
1/3 tsp salt
2 tsp thin soy sauce
2 tsp wine (dry)
1 tsp cornstarch
1 Tb egg white, lightly beaten

Sauce
2 Tb soy sauce
1 or 2 Tb chili sauce
3 tsp rice vinegar
3 tsp sugar
1 1/2 tsp cornstarch
8 Tb clear stock or water



Recipe



Combine all marinade ingredients and add to the chicken. Marinate for 15 to 30 minutes.

Prepare the sauce by combining all sauce ingredients and set aside.

Cut up all ingredients first. Always.
Heat a wok or large skillet over high heat until smoke rises. Add the oil and swirl it around. Then add the dried chili, stir, and add garlic and ginger and stir to release the aroma. This is commonly referred to as "arousing the wok" - the process scents and flavors the oil.

Add the chicken (with marinade), and turn and toss the chicken for about a minute. Splash in the wine around the sides of the wok and toss, then add the white parts of the scallions and the other vegetables. Scoop and toss for another minute or so. Check the chicken, it should be almost cooked through.

Stir the sauce and add it to the wok, stirring while it thickens. Add the green scallions, turn and toss, and then the peanuts. Stir to mix, and serve immediately.

For a hotter Kung Pao, add more sriracha to the sauce, and add a few more dried red chilies to the arousing process. If your guests so desire, serve with a small plate of habenero chilies so that they can set their mouths on fire if they really want to.