Ingredients: |
Ingredients: 3 to 4 Chicken thighs, cut into bite-size pieces, approximately 1"x1"
½ cup Frying Oil
Marinade
¼ cup Low Sodium Soy
2 Tbs Chinese rice wine or dry sherry
Sauce
2 Tbs Balsamic Vinegar
2 Tbs Low-Sodium Soy Sauce
2 Tbs Hoisin Sauce
½ tsp Cornstarch
2 tsp Sesame oil
2 Tbs Sugar
2 tsp Pepper Flakes
Stir-fry
6 Jalapeno chilies, sliced & deseeded (if you want to cut the heat)
8 dried chilies, Tianjin Chile or Chili de Arbol
6 (1 bunch) Green Onions, thinly sliced, separate the white and green parts
1 Tbs minced garlic
2 tsp minced or grated fresh ginger
½ cup unsalted dry-roasted peanuts
Garnish
Sliced Tops of the green onion
Equipment
Wok
Wok Spatula
3 Medium Mixing Bowls
1 small bowl
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Directions: |
Directions:Place the marinade ingredients into a medium mixing bowl and stir to combine. Then put the cut chicken into the bowl and mix until the chicken is coated with the marinade. Cover the top of the bowl with plastic wrap and place it in the refrigerator for at least 2-hours or overnight.
Combine the sauce ingredients in a medium mixing bowl and set aside.
Combine the stir-fry ingredient in a medium bowl and set aside.
When the chicken has finished marinading, drain off the excess marinade and blot dry with a paper towel.
Place the wok over high heat and add the oil to the wok.
When the oil is at its hottest, toss in the chicken and stir fry until it is golden brown and formed a crust. Then remove the chicken from the wok, set it aside in a separate bowl, and dump the excess oil, in the wok, into the stock pot.
When the chicken has finished cooking, toss the stir-fry ingredients into the hot wok and fry until they reach a bright color and fragrant. Then remove the stirfry ingredient and set aside with the chicken.
Next, pour the sauce mixture into the hot wok and cook till it thickens and becomes bubbly. Turn off the heat, add the chicken & stir-fry to the sauce, and use the wok spatula to fold the chicken & stir-fry into the sauce.
Garnish the sauced chicken with the sliced top of the green onion and serve over rice.
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This recipe for Kung Pow Chicken is from