Originating in the Sichuan Province of China, Kung Pao Chicken is a popular dish through the duration of the Western world and China. His official title, Gong Bao (meaning “palatial guardian”), is considered to have inspired the name of the dish. The title continued before the Cultural Revolution when any connection with Ding Baozhen became politically incorrect. Ergo, the name of the meal was changed to simply “fast-fried chicken cubes” or “chicken cubes with seared chilies” before the 1980′s it’s original name and when the political climate cooled was reclaimed.
1 pound skinless, boneless chicken breast or thighs, cut into ?-inch cubes (Vegetarians and Vegans: Use chicken substitute including Butler’s Soy Curls, or 1 pound tofu cubes fried and baked – * see instructions under the menu box)
2 tablespoons peanut or extra virgin olive oil
8 to 10 dry red chilies (or less based on heat preference), split up in large pieces, seeds and membranes vigilantly removed and discarded
5 green onions, sliced, the green and white areas kept individual
2 teaspoons Chinese rice-wine or dry sherry
1 teaspoon cornstarch
1 Glass Chinese black vinegar, or alternative good-quality balsamic vinegar
1 tablespoons hoisin sauce
1 tablespoons sesame oil
1 tablespoons whole sichuan peppercorns
In a medium bowl, mix together the soy sauce, rice-wine, and cornstarch before cornstarch is dissolved. Put the chicken and toss to coat and allow it marinate for a minimum of 10 minutes.
In a small bowl, combine the sesame oil, soy sauce, hoisin sauce, vinegar, sugar, and cornstarch. Stir until the sugar and cornstarch are contained. Set aside.
Add the oil and coat the underside of the pan. Include the chilies and sichuan peppercorns and stir-fry for 30 seconds before the chilies commence to darken in color.
Include the marinated chicken and stir-fry until no longer green.
Pour in the sauce and stir, coating the chicken. Put the peanuts, stir to coat, and cook for another 2 minutes.
Transfer to a dish, sprinkle the green areas of the green onions on top, and serve instantly with rice.