Kung Pao Chicken (America's Test Kitchen)
1½ lbs boneless, skinless chicken thighs cut into 1/2-” pieces
2 Tbsp Soy Sauce
1 Tbsp Cornstarch
1 Tbsp Chinese Rice Wine
½ tsp White Pepper
Sauce:
1 Tbsp Black Chinese Vinegar2 Tbsp Soy Sauce
1 Tbsp packed Dark Brown Sugar
2 tsp Toasted Sesame Oil
Garlic-Ginger Mixture:
1 Tbsp Vegetable Oil2 tsp grated Ginger
1 Tbsp minced Garlic
½ cup dry roasted Peanuts
1 tsp Vegetable Oil
1 tsp Szechuan Peppercorns, coarsely ground (just a few pulses in the grinder)
1 Tbsp Vegetable Oil
15 dried Arbol Chilies, split open, seeds removed
2 Celery Stalks, sliced into 1/2-” dice
5 Scallions, sliced into 1/2-” slices
White Rice
Place sliced chicken thighs in a bowl, and stir in the soy sauce, cornstarch, rice wine and white pepper to marinate; set aside.
Mix together the sauce ingredients in a separate bowl.
Mix the Garlic-Ginger mixture together in another bowl.
In a skillet, roast the peanuts in the 1 tsp vegetable oil over medium-low heat for 3-5 minutes. Set aside to cool.
Using the same skillet, toast the Szechuan peppercorns, arbol chiles and 1 Tbsp vegetable oil on medium-low heat for 1-2 minutes.
To the skillet stir in the garlic-ginger mixture for 30 seconds.
Next add the chicken and marinade to the skillet, spreading chicken out evenly. Cover and increase heat to medium-high. Cook for one minute. Remove lid and flip chicken over. Cover and cook the other side for one more minute.
Stir in celery and cook for 2-3 minutes more, uncovered.
Stir in the Sauce and let it reduce for 3-5 minutes more. Stir in the scallions and toasted peanuts.
Serve with white rice. Don't Eat the Arbol Chilies!!
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