Recipe: Kung Pao Chicken (宫保鸡丁)

(Click on the image above to view the complete photoset of 5 pictures) I know I know, I haven't been posting too many recipes as of late due to my recent trip and random stuff, but I haven't forgotten about it. Today, I am sharing with you a popular Chinese dish that is well-loved by many in the United States--and I am sure, all over the world--the famous Chinese Kung Pao Chicken (宫保鸡丁). Kung Pao is a cooking technique originated from the Sichuan province of China; the authentic Sichuan 宫保鸡丁 or Gong Bao Ji Ding calls for the staple Sichuan peppercorn for the numbing flavor, however, the version popular outside of Sichuan has since been adapted to many regional variations. For examples: in Malaysia, this dish is served without peanuts, or if any, cashew nuts are used instead; in Thailand, fish sauce and sweet soy sauce are used to flavor a similar dish. However, the Kung Pao chicken we get in 90% of so-called Chinese restaurants in the United States is--sadly and unfortunately--the heavily Americanized version that appears gooey (due to too much starch), greasy (too much oil), and sweet (too much sugar and not enough dried red chilies). Other than that, you will find all kinds of vegetables in the dish such as carrots, water chestnuts, celery, zucchini, and even broccoli! Go figure... I tried to keep my adapted recipe as authentic as possible, but feel free to tone down the quantity of dried chilies to fit your own palate. Also, I wanted to share with you the secret of Kung Pao chicken, which is the use of vinegar in the sauce. That's the ingredient that gives that subtle yet full of characteristic touch to complete the Kung Pao flavor. As this recipe calls for ginger, I am entering this dish to Sunita's Think Spice Think Ginger food blogging event. Bon appetit! Related Recipes: Ginger and Scallions Chicken Sichuan Wok-fried Chicken Sichuan-style Crawfish Recipe: Kung Pao Chicken (宫保鸡丁) Ingredients: 1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks) 3 tablespoons roasted peanuts 8-12 dried red chilies (deseeded and cut into halves) 3 tablespoons cooking oil 5 slices peeled fresh ginger 2 gloves garlic (sliced diagonally) 1 stalk scallion (chopped) For the marinate: 1 tablespoon corn starch 2 teaspoons soy sauce 1 tablespoon Shaoxing wine 1 teaspoon oil For the sauce: 1 1/2 tablespoon light soy sauce 1 teaspoon dark soy sauce 1 teaspoon sugar 1/4 teaspoon black vinegar 2 tablespoons water 1 teaspoon corn starch Method: Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes. Mix the sauce ingredients in a small bowl and set aside. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat. Do a quick stir before adding in the roasted peanuts and continue to stir a few times. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions and stir evenly. Dish out and serve hot with steamed white rice. Cook's Notes: You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it's not salty, add a little salt to taste.