Sichuan Kung Pao Chicken

• servings: Serves: 2 people

Ingredients

For the marinade

• 454g / 1 pound boneless chicken breast

• 3.8g / ⅔ tsp salt

• 1.2g / ½ tsp onion powder

• 9.3g / 2 tsps Chinese cooking wine

• 11g/ 1.5 Tbsps cornstarch

• 1 egg white

For the stir-fry

• 1 tspn Sichuan peppercorns or less to taste (see page 18)

• 8g / about ⅓ cup dried red chilies or to taste

• 34g / 2.5 Tbsps cooking oil

• 16g / 1 Tbsp Sichuan dou ban jiang (See page 16)

• 9g / 1 Tbsp minced garlic

• 3g / 1 tsp minced ginger

• 25g / 2 Tbsps brown sugar

• 16.6g / 1 Tbsp soy sauce

• 24g / 1.5 Tbsps Chinese black vinegar (see page 16)

• 5.5g / 1 tsp dark soy sauce

• 5g / 2 tsps cornstarch

• 120g / ½ cup water

• 30g / about 2 scallions, diced

• 50g / ⅓ cup roasted peanuts

Directions

1. Dice the chicken breast into ½-inch cubes and place in a bowl. Add salt, onion powder, and Chinese cooking wine and mix continuously for about 5 minutes until the meat becomes sticky.

2. Add cornstarch and egg white, and continue to mix until smooth and velvety. Set it aside for 20 minutes.

3. Toast the Sichuan peppercorns in a wok over low heat for 2 minutes, and then grind them finely with a spice grinder.

4. Cut the dried red chilies into ½-inch long pieces with a pair of scissors. Discard the seeds and set the chilles aside.

5. Turn the heat to high and heat the wok until it is smoking hot. Add the oil and toss it around to create a non-stick layer at the bottom of the wok. Add the marinated chicken and spread the meat so most pieces are touching the bottom of the wok. Do not stir or flip the meat too early, or else the starch will stick to the wok immediately. Wait a minute for the starch to set, and then stir to cook for 2-3 minutes or until the chicken changes color from pink to white.

6. Turn off the heat and take the chicken out of the wok. Make sure to tilt the wok so the excess oil will be left behind.

7. Add Sichuan dou ban jiang to the same wok and stir over low heat for 1 minute or until the oil turns into a bright red color.

8. Add the minced garlic, ginger, Sichuan peppercorn powder, dried red chilies, and brown sugar. Stir until the sugar melts.

9. Introduce the chicken back into the wok along with the rest of the seasonings: the soy sauce, Chinese black vinegar, and dark soy sauce, and stir well.

10. In a measuring cup or small bowl, quickly mix 2 tsps of cornstarch with ½ cup of water until no lumps remain, and then pour the mixture into the wok. Stir for 2 minutes or until the sauce is thickened.

11. Add the diced scallions and the toasted peanuts and toss thoroughly. Taste and adjust the seasonings for your desired flavor. Serve with white rice.