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Introducing another spicy dish from my favorite list, Kung Pao Chicken  or 宮保雞丁.  It is another classic hot and spicy dish originated from the Sze Chuan cuisine, which I had firstly introduced the Sze Chuan Style Spicy Eggplant with Minced Pork in my previous post. I believe many Americans are also familiar with this dish as it can be found in some American Chinese restaurants.

The primary ingredients for the Kung Pao Chicken are chicken in dice or cube size and roasted peanuts. The combination is perfectly proportionated for easy consuming. Some restaurants prepare the dish with cashew nuts, celery, green or red pepper. I guess the recipe changes to suit a variety of taste.

One of the most important ingredient in this dish is the  Zanthoxylum or Sze Chuan peppercorns  (花椒或川椒), a kind of herb round in shape and maroon brown in color, usually cracked open on the top forming like a tiny flower. It is added into the hot oil for a spicy fragrant.  The herb is commonly used in Sze Chuan cuisine that gives you an interesting numbness to your taste bud. On the other hand, it adds on a strong exotic fragrant and spiciness to the food which creates a distinctive hot and numbing flavor (麻辣辛香).

Ingredients:

2 pieces boneless, skinless chicken breast (dized size)
6-8 dried red chili peppers (soaked in hot water, cut into small pieces)
½ cup roasted peanuts
1 tsp Sze Chuan peppercorns 花椒
1 tsp minced garlic
1 tsp minced ginger
2 stalk scallions (chopped)
1/2 cup peanut oil for deep frying and cooking

For chicken marinades:
1 tbsp rice wine
1 tbsp soy sauce
1 tbsp corn starch

For the sauce:
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp sugar
1 tsp corn starch
½ cup water
1 tsp rice vinegar
½ tsp white pepper
Salt to taste

Cooking Method:

1. Marinate the chicken dices with marinade ingredients for half an hour or longer.
2. Heat wok to high heat, add in peanut cooking oil. Deep fry the chicken dices in batches until almost cooked. Remove and drain with paper towel.
3. Leave 2 tablespoon of peanut cooking oil from deep frying on the wok and heat over medium, add in dried red chili pepper and Szechuan pepercorns stir fry until fragrant. Add in garlic, minced ginger and stir fry until golden.
4. Add the sauce and bring to boil. Add the chicken pieces into the wok, stir fry with peanuts and green onions. Serve hot.