So one of those day, I tried to prepare my husband's favorite Chinese dish, kung pao chicken. You know why he likes this Szechuan dish? Coz he likes every thing spicy with his chicken or meat...
I copied the recipe without any modification.
-2 boneless, skinless chicken breasts, cut into small chunks, marinade with:
-2 tsp soy sauce
-2 tsp Chinese rice wine or dry sherry
-1 tsp sesame oil
-1.5 tsp cornstarch
-1.5 Tbsp dark soy sauce
-1 Tbsp Chinese rice wine or dry sherry
-1 tsp sugar
-8 small dried red chili
-2 cloves garlic
-2 green onion
-4 Tbsp frying oil
-1 tsp Szechuan peppercorn (optional)
-0.5cup peanuts or cashews
-a few drop of sesame oil (optional)
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minute
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.