Kung Pao aka Sichuan Chicken

Last night's choice for our little trip through the Asian culinary world was a classic chicken dish from central western China. Typically blow your head off spicy, I chose to make a version that included the familiar hot sweet and salty sour flavors but wasn't quite so out of this world in the "spicy" department. Imagine that kind of Kung Pao Chicken coming from JBug's kitchen although I'm not saying it didn't have some attitude!

This is a cross between the traditional Kung Pao and the westernized version which normally includes a lot of vegetables. In fact, there are many different ways of cooking Kung Pao - some deep fried, some sweet and sticky, but I chose the wok over the deep fryer. The only problem is that I didn't have any Sichuan peppercorns, so I improvised. Hey, isn't that what home cookin's all about?

Unlike most of the dishes we've made this week this one is fairly quick and simple to put together. Chicken cubes (I used chicken tenders) are marinated in soy sauce, rice wine vinegar and sesame oil then cooked quickly in a wok. Joined by small dried chiles, garlic, ginger, green onions and peanuts the whole dish is on the table in about 6 minutes flat. A real bonus on a busy weeknight.

Kung Pao aka Sichuan Style Chicken

1-1/2 pounds chicken tenders, cut into one inch cubes

2 tablespoons low sodium soy sauce

2 tablespoons rice wine vinegar

1 teaspoon cornstarch

1 teaspoon dark sesame oil

Combine ingredients in a zip top bag and marinate refrigerated for a minimum 20 minutes.

Mix the following ingredients for the sauce together in a small bowl & set aside

1/2 cup chicken broth

2 tablespoons sugar

2-1/2 tablespoons low sodium soy sauce

2 tablespoons dry sherry

1 tablespoon Worcestershire sauce

2 teaspoons cornstarch

1 teaspoon dark sesame oil

2 tablespoons minced green onions

2 tablespoons minced peeled fresh ginger

2 tablespoons minced garlic

1 teaspoon chile paste with garlic

6 dried Thai bird chiles, stems removed

 

Prepare and set aside:

1 cup half inch pieces of green onion tops

3/4 cup dry roasted peanuts

Heat wok over medium high heat until smoking. Add 1 tablespoon vegetable oil followed by chicken mixture including marinade. Stir fry until chicken is almost done – about 4 minutes. Add sauce mixture and stir fry for 1 minute until mixture has boiled and thickened. Add green onions and peanuts. Toss and continue to cook for another 30 seconds. Serve with rice.

Comments

[Mags]

I'm enjoying (and learning so much) from your trip through the Asian culinary world. Those chopsticks scare the crap out of me though.

[June]

Mags - re the chopsticks, me too you. That's the big guy's bowl aka "showoff". I've barely graduated from a spoon to a fork. LOLOL

[Nanan]

That looks good - I will try the sauce mixture - minus the heat. I found some kid-training chopsticks at Amazon and ordered 2 pair - for me and Camille Ana - they have little rubber men on the end that come off and you can wash them - help so much!!!! hehehehehe With my arthritis - a must! And her little 5 year old hands - a must! Only about $5 bucks!
http://www.amazon.com/gp/product/B000GDBE1A/ref=oss_product
aren't these the cutest! sorry I had to plug them!

[June]

Hey Lea - they have those little rubber thingies at our favorite sushi restaurant but I'm always too embarrassed to ask. Now I can just bring my own. I'm gonna' order some of these!

[Betty Prewitt]

We have never tried Asian food - a little Chinese now and then. This is the best recipe I have made yet. Because I overlooked the word dry in the Thai bird chilies and got fresh ones it was very very hot but the guys asked when it would be on the menu again.

[June]

Betty - I'm so glad this was a hit! It's great weeknight fare and well worth going on a regular rotation. We'll have to work on adding a few more Asian dishes to your list. I bet your guys are bragging about you!!!

[Betty Prewitt]

Its funny you mention about my guys bragging. Gordy asked me if I would share some of his favorite recipes when he moves out? I told him he could have anything he desired. I don't think he is moving any time soon though. Originally he asked if I would still cook him dinner after he moved.

[June]

Betty - don't spoil them too much. Ya right - huh. Better yet, teach Gordy how to make everything and for sure he'll be a real chick magnet!