RECIPE: Kung Pao Chicken
Kung Pao Chicken
Serves 4
Kung Pao chicken is a classic example of Szechuan cuisine. The tender, almost fluffy, texture of the chicken comes from a technique known as "velveting" in which the meat is marinated in a cornstarch mixture and then briefly precooked before it is added to the dish.
Sauce:
2 tablespoons Japanese soy sauce
2 tablespoons Chinese Shaoxing rice wine* (or dry sherry)
2 tablespoons unseasoned rice vinegar
3 tablespoons hoisin sauce**
2 teaspoons toasted sesame oil
Chicken:
1 1/2 tablespoons cornstarch
1 large egg white, lightly beaten
1 1/2 tablespoons Japanese soy sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
6 whole green onions, trimmed
3 tablespoons peanut oil, for stir-frying
2 teaspoons crushed red pepper flakes, or to taste
1 tablespoon peeled and finely grated fresh ginger
2 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon water
1/2 cup unsalted roasted peanuts (skinless)
Whisk together the sauce ingredients; set aside until needed.
Whisk together the cornstarch, egg white and soy sauce; toss with the chicken cubes and
marinate, refrigerated, for 30 minutes.
Very thinly slice the green onions, keeping the green tops and white bottoms separate from
one another; divide the sliced green tops in half, then set aside until needed.
Place a wok over high heat; add the oil and heat through. Toss in the pepper flakes, ginger,
garlic and the sliced white bottoms of the green onions; stir-fry until the aroma is released, about 30 seconds. Lift the chicken out of the marinade and add to the wok; stir-fry until golden brown, about 1 to 2 minutes. (Note: This process of marinating the chicken in the cornstarch mixture and then pre-cooking briefly in oil is called velveting due to the velvety texture it gives the chicken.)
Carol Schmertzler SiegelOriginal Author
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