from PM’s CC Vol I. Kung Pao chicken! I found the flavors to be very basic, with a kick from the dried chili peppers and a crunch from the peanuts. I prefer stir fries with more vegetables, so I don’t think I’ll be making this regularly.
宮保 gong1bao3 — palace
雞丁 ji1ding1 — diced chicken
Chicken, peanuts, and chili peppers.
The biggest hassle was de-seeding the chili peppers. This may be easier with the large chilies PM recommends, the kind about an inch wide. I used 3 small chilies, which provided only a little bit of heat.
Methodology followed the basic stir-fry procedure. Marinate cut chicken in soy sauce and wine, then stir fry to 90% done. In a small bowl, mix soy sauce, sugar, and corn starch. Fry chilies, pour in sauce, stir until thick, add chicken and ginger, stir to combine, turn off heat, toss in peanuts, mix well, and plate.
Kung Pow
