Monday, March 24, 2014

Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles)

I think I liked this one better than D.  But that's because I only had to eat it, and he had to make it.  He said seeding the chiles was kind of a pain. We had the chiles from when D made 7 Chile Chili.

Still there was a lot of flavor despite having issues of finding ingredients (we used all the "or" ingredients).

I would have again.  We had with broccoli and rice.

Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles)

Photo by ALB

This Sichuan dish—often better known by its Americanized name "kung pao chicken"—is only moderately spicy.


1 tbsp. cornstarch
4 tbsp. soy sauce
1 lb. boneless, skinless chicken breasts, cubed
3 tbsp. shaoxing (Chinese rice wine)
2 tbsp. sugar
3 tbsp. chicken stock
4 tsp. chiangang (Chinese black vinegar) or balsamic vinegar
1 tbsp. Asian sesame oil
2 tsp. Chinese dark soy sauce
3 tbsp. peanut oil
12 dried hot red chiles, stemmed, halved crosswise, and seeded (I believe we used arbol)
5 scallions, white part only, thickly sliced crosswise
1 large clove garlic, peeled, ends trimmed off, and thinly sliced
1/2" piece ginger, peeled and minced
1/2 cup shelled raw skinless peanuts

1. Mix together cornstarch and 1 tbsp. of the soy sauce in a medium bowl, add chicken, toss well, and set aside to marinate for 30 minutes. Meanwhile, mix together the remaining 3 tbsp. soy sauce, rice wine, sugar, stock, vinegar, sesame oil, and dark soy sauce. Set aside.

2. Heat peanut oil in a wok or large nonstick skillet over high heat until just beginning to smoke. Add chiles, half the scallions, garlic, ginger, and chicken and stir-fry until chicken is golden, 3-5 minutes. Add soy sauce mixture and stir-fry until sauce thickens, about 2 minutes. Stir in peanuts. Garnish with remaining scallions.

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