Recipe: Kung Pao Chicken

Kung pao chicken is a dish characterised by its sweet, spicy, ginger combination of flavours. Dried chilis are the main ingredients, and are the spice of life in most of Sichuan cuisine, where chilis are grown in abundance. It turns out that the dish has a history as well.

The Boy had trouble finding small dried chilis at Kroger and Whole Foods, and got these large dried red jalapenos instead. But they are sold in abundance at all Asian grocery stores. Dried chilis would be a key ingredient if you are looking for a "starter pack" to Chinese cooking. I would also include in this pack: light soya sauce (NOT "soy"), dark soya sauce, sesame oil, shaoxing wine, rice wine vinegar, oyster sauce, chili sauce, chili oil, corn starch, potato starch, rice flour, dried shitake mushrooms. There are several brands out there, but everyone has their favourites. For the sauces, I like Lee Kum Kee generally.

Kung pao prawns is one of my favourite dishes when my family goes out to a Sichuan restaurant. We always order that, si ji dou (fried long beans with minced pork - also The Boy's favourite veg dish), ma po tofu (tofu with minced pork) and deep fried man tou (buns), among other things. I tried the recipe with prawns instead of chicken last night, and it turned out ok - except that the prawns were a bit mushy when they were supposed to be firm and bright, because I accidentally tipped the whole packet of corn starch into the marinade... anyhow.

RECIPE: KUNG PAO CHICKEN

(This recipe is taken from Yan Kit's Classic Chinese Cookbook by Yan Kit So, previously reviewed here.)

350g (12oz) chicken breast meat, cut into cubes

4 tbsp oil

4-5 dried chilis

2 cloves garlic, peeled and sliced

4-6 slices ginger

1 tbsp Shaoxing wine

3 stalks scallions, cut into small rounds

Large handful of roasted peanuts or cashew nuts

Marinade:

1/3 tsp salt

2 tsp light soya sauce

2 tsp Shaoxing wine or dry sherry

1 tsp corn starch

1 tbsp egg white

Sauce:

1 tbsp dark soya sauce

1-2 tbsp chili sauce

2 tsp rice wine vinegar

2 tsp sugar

1.5 tsp corn starch

6 tbsp water

*****

1. Marinate meat for 15-30 minutes.

2. Prepare the sauce.

3. Heat the oil in a wok over high heat until smoky. Stir fry the dried chili, then add the garlic and ginger - this releases their frangrance into the oil.

4. Add marinated chicken and toss in the wok.

5. Splash the wine around the side of the wok, tossing continuously. This makes sure the wine is heated before it touches the chicken, again releasing its fragrance. The wine is also useful for deglazing the bottom of the wok.

6. Add spring onion and stir fry until the chicken is cooked.

7. Give the prepared sauce a stir and add into the wok. Stir until it thickens.

8. Mix in the peanuts and remove to a serving plate. Serve with white rice.