Kung Pao Chicken

The origin of (Kung Pao Chicken) is much debated. One popular theory is that Ding Baozhen, a Qing Dynasty emperor, enjoyed eating it so much that the dish was named after his officlal title, Gong Bao. Most people believe it to be of Sichuan or Hunan origin, though this NYTimes article says otherwise. What is important, though, is the sensational salty, sweet, sour, and spicy flavors and mingling on the palate.Americanized versions often neglect the Sichuan peppercorns (Ed. - 花椒 huajiao in Chinese), which is a shame since the mala spiciness is integral to the dish. Another faux-pas cooks there often make is adding tons of vegetatables like bell peppers and broccoli. The main protein, blistered chilis, and peanuts should be stars; chunks of vegetables get in the way in terms of both flavor and appearance.

Ingredients

1. 16 ounces chicken breast
2. 2 cloves garlic, minced
3. 1 tablespoon minced ginger
4. 5 to 6 scallions
5. At least 10 dried red chilis
6. 2 tablespoons peanut oil
7. 1 tablespoon whole Sichuan peppercorns
8. At least one handful of dry roasted peanuts
9. .
10. For marinade:
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12. 1/2 teaspoon salt
13. 1 tablespoon light soy sauce
14. 1 teaspoon Shaoxing rice wine
15. 1 1/2 teaspoon cornstarch
16. .
17. For sauce:
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19. 3 teaspoons sugar
20. 1 teaspoon cornstarch
21. 1 teaspoon dark Soy sauce
22. 1 teaspoon light Soy sauce
23. 2 teaspoons dark rice vinegar
24. 1 teaspoon sesame oil
25. 1 tablespoon chicken stock or water

Directions

1. Cube chicken breast and mix in the marinade mixture. Let stand while you prepare the other ingredients.
2. If you haven't done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish. Leave the dried chilis whole, or if you're really worried about seeds falling out, slice them in half and take out as many seeds as possible (wear gloves!)
3. In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it's too salty, add some sugar and water to dilute.)
4. Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilis and Sichuan peppercorn. Stir-fry briefly until the chilis are slightly blistered and black and oil is slightly fragrant. Add chicken cubes and stir-fry 3 minutes.
5. Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts. Mix to coat, and cook for another 1 to 2 minutes.
6. Transfer to plates, garnish with thinly sliced scallions, and serve.

Notes