KUNG PAO PEPPER RECIPES

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KUNG PAO CHICKEN RECIPE | BON APPÉTIT



Kung Pao Chicken Recipe | Bon Appétit image

This Kung Pao chicken recipe was developed to use seasonal peppers with Lisa Cheng Smith of Yun Hai, who imports phenomenal Chinese and Taiwanese pantry staples.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 17

2 tsp. Shaoxing wine, dry sherry, sake, or mirin
2 tsp. soy sauce
1 tsp. cornstarch
1 lb. skinless, boneless chicken thighs or breasts, cut into 1" pieces
2 Tbsp. rice vinegar
1 Tbsp. soy sauce
1½ tsp. sugar
2 Tbsp. vegetable oil, divided
1 bell pepper, cut into bite-size pieces
8–10 red dried chiles (such as chiles de árbol, bird chiles, or frankly any kind; or ½ tsp. crushed red pepper flakes)
2 scallions, chopped
1 Fresno chile, cut into ¼" rings
1 1" piece fresh ginger, peeled, finely chopped
2 garlic cloves, thinly sliced
½ tsp. Sichuan peppercorns or cracked black peppercorns
? cup roasted unsalted peanuts
Kosher salt

Steps:

  • Stir wine, soy sauce, and cornstarch in a small bowl. Add chicken and turn to coat. Let sit at least 10 minutes or up to 30.
  • Stir vinegar, soy sauce, and sugar in a small bowl; set sauce aside.
  • Heat 1 Tbsp. oil in a large nonstick skillet or wok over medium-high. Add chicken (along with any marinade clinging to it) and cook, tossing occasionally, until lightly browned all over but not cooked through, 3–4 minutes. Transfer to a plate.
  • Heat remaining 1 Tbsp. oil over medium-high. Add bell pepper and cook, tossing occasionally, until browned and crisp-tender, about 3 minutes. Add dried chiles, scallions, Fresno chile, ginger, garlic, and peppercorns. Cook, tossing constantly, until very aromatic and dried chiles are lightly toasted, about 1 minute. Add chicken and reserved sauce and cook, tossing, until liquid is nearly evaporated and coats chicken, about 1 minute longer. Toss in peanuts. Taste and season lightly with salt if needed.
  • Divide chicken stir-fry among plates and serve immediately.

KUNG PAO SAUCE | CHINA SICHUAN FOOD



Kung Pao Sauce | China Sichuan Food image

detailed guideline about how to prepare a well balanced kung pao sauce

Provided by Elaine

Categories     sauce

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Number Of Ingredients 16

3 tbsp. cooking oil
6-9 dried chili pepper
1 tsp. Sichuan peppercorn
1 thumb ginger ( , minced)
2 cloves garlic ( , minced)
2 leek onion ( , white part only)
½ tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tsp. salt
1 inch ginger grated
1 tbsp. chopped green onion
2 garlic cloves (finely chopped)
2 tsp. cornstarch
1 tbsp. vinegar
2 tbsp. water
1 tsp. sugar

Steps:

  • Cut the white part of leek onion into small circles, around 1cm in thickness.
  • Heat wok or pan until hot firstly and then pour in oil. Then add Sichuan pepeprcorn in and fry until aroma. If necessary, remove the Sichuan peppercorn and let the oil cool down for 1 minute.
  • Place dried red pepper sections, keep small fire and heat until slightly dark red. Then add garlic, ginger and green onion, fry for 20- 30 seconds until fragrant.
  • Then fry any pre-prepared raw ingredients.
  • Turn up the fire and stir in stir fry sauce. Fry until the ingredients are well coated.

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