New Kung Pao Chicken

KungPaoThis is always a work in progress. Chinese cooking that is. I’m not a native, and I only know what I like. Sooner or later you visit a restaurant that produces what is, for YOU, the perfect taste.

Then you begin the quest to find a recipe that duplicates it.

And probably none will. But you can come close. I have another Kung Pao recipe in my recipe files. That was okay, but not really what I was looking for.

I’ve looked at a lot of recipes, and combined what I liked, omitted what I didn’t, and improvised until I’ve come up with this one, that works pretty darn well.

INGREDIENTS:

For the Marinade:

  • 1 lb of chicken breast, diced into bite-sized pieces
  • 1/4 c sherry wine
  • 1 tsp of canola oil
  • 1/8 c soy sauce

For the Sauce:

  1. 1/2 c chicken stock
  2. 1/4 c sherry wine
  3. 2 tbsp cornstarch
  4. 2 tbsp sugar
  5. 1 tbsp grated ginger
  6. 2 cloves garlic grated
  7. 3 tbsp hot chile sauce or paste
  8. 3 tbsp hoisin sauce

Balance of Ingredients:

  • 6 dried chiles
  • 4 cups of veggies, celery, sweet peppers, carrots etc as you choose
  • 4 green scallions sliced
  • peanuts or cashews

INSTRUCTIONS:

  1. Make your marinade and place chicken in for at least 30 minutes and up to a couple of hours.
  2. Heat 2 tsp of oil (canola or peanut) in your pan until quite hot.
  3. Add the chicken, but not the marinade. Saute until the chicken is done, stirring often.
  4. Remove the chicken. Add the dried chiles and toss around until they are just starting to scorch.
  5. Add a bit more oil and add the raw veggies.
  6. While veggies are crisping and cooking al dente, make the sauce in a bowl.
  7. When the veggies are about done, add the chicken back, stir the sauce to distribute the cornstarch and pour into the pan, stirring and tossing until the sauce thickens and becomes glossy.
  8. Remove to a serving dish, and toss on the scallions and the nuts.
  9. Serve over rice.

SERVES: 4

NOTES: Control the heat by eliminating some of the dried chiles and/or reducing the hot chile sauce/paste. Or add more! Use whatever vegetables you desire, being mindful of those that take longer to cook and cooking them before adding those that will cook quickly.

SOURCE: Sherry Peyton

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7 thoughts on “New Kung Pao Chicken

  1. Sounds good to me! I tried making hot and sour soup, but it was awful. I’m always looking for recipes that I can do at home. Sometimes, you just can’t live without that neighborhood Chinese restaurant around the corner. Our waiter told us that it was all about the high heat and the woks.

    • I agree it sure helps, but I find that most woks aren’t helpful because you don’t have the open burner to set it down in..Thus the sides get very little heat and the stuff at the very bottom burns up. I was advised by professional cooks to use a large skillet that spreads the heat better and over more of the surface. The high heat is fine though…I do tend to turn it down to finish off my things like carrots which do take some time…I also never marinate meat in cornstarch because it just makes a gummy mess in my pan for the vegetables…Just my tips..!END

  2. Pingback: Chicken Cooked In Wine | RecipeReminiscing

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