Kung Pao Chicken

 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 Vinegar
2 Tbsp Soy Sauce
1 Tbsp packed Dark Brown Sugar
2 tsp Toasted Sesame Oil

Garlic-Ginger Mixture:

1 Tbsp Vegetable Oil
2 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!!

🌽🍆🍅🍍🍠🍤🍗🧀🍔🍟🍕 🍏🍎🍐🍊Please recommend this page & be sure to follow the Coconut Whisperer which continues the traditions of Cheese the top Food and Recipe channel on Disqus 2017-2019 🌽🍆🍅🍍🍠🍤🍗🧀🍔🍟🍕🍏🍎🍐🍊

https://disqus.com/home/forum/the-coconut-whisperer/