Kung Pao Chicken - The Daring Gourmet
"Authentic and thoroughly delicious, this Kung Pao Chicken rivals your favorite restaurant version and is super quick to make!..."
INGREDIENTS
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1 pound skinless (boneless chicken breast or thighs, cut into 3/4-inch cubes (Vegetarians and Vegans: Use chicken substitute such as Butler's Soy Curls, or 1 pound tofu cubes fried and baked - * see instructions under the recipe box))
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2 tablespoons peanut or extra virgin olive oil
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8 to 10 dried red chilis (or less depending on heat preference, broken up in large pieces, seeds and membranes carefully removed and discarded)
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5 green onions (sliced, the green and white parts kept separate)
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2 cloves garlic (minced)
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1 teaspoon fresh ginger (minced)
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1/2 cup unsalted dry-roasted peanuts
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Marinade:
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1 tablespoon soy sauce
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2 teaspoons Chinese rice wine or dry sherry
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1/2 teaspoon cornstarch
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Sauce:
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1/4 cup Chinese black vinegar (or substitute good-quality balsamic vinegar)
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1 1/2 tablespoons soy sauce
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1 1/2 tablespoons hoisin sauce
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OR Best Homemade Hoisin Sauce ((click link for recipe))
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1 1/2 tablespoons sesame oil
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2 tablespoons sugar
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2 teaspoons cornstarch
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1 1/2 tablespoons whole sichuan peppercorns
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