Kung Pao Chicken

I received a request from one of my students at Hot Stove Society for a recipe for kung pao chicken. I decided to build a "Weeknight Wokking" class around spicy dishes. I'll be preparing kung pao chicken and talk about ways to customize it in my Nov. 9 class at Hot Stove. There's still space, but it will sell out so register soon!

Register for Nov. 9 Weeknight Wokking

KUNG PAO CHICKEN

Chicken:

1 pound chicken thighs, cut into 3/4-inch cubes

1 tablespoon soy sauce

1 tablespoon cornstarch

Vegetables:

1 cup diced sweet bell peppers (about 1-inch dice)

2 stalks green onions, finely chopped

1/4 cup roasted, unsalted peanuts

Sauce: Combine the following in a small bowl.

1 tablespoon minced or crushed garlic

1 tablespoon minced fresh ginger

1.5 tablespoons soy sauce

1 tablespoon Shaoxing rice wine, or any dry white wine

1 tablespoon bean sauce

2 teaspoons chili sauce (or more to taste)

2 tablespoons water

1 teaspoon sugar

To cook:

3 tablespoons vegetable oil (e.g. canola)

1. Combine the chicken with 1 tablespoon soy sauce. Mix to combine. Add 1 tablespoon cornstarch and mix well.

2. Heat your wok over high heat for about 1 minute. Add 2 tablespoons of the vegetable oil and heat for a few seconds.

3. Add the chicken and, using your spatula, spread the chicken in the oil in a single layer. Let the chicken sear for about 10-15 seconds.

4. Flip the chicken so that it can sear on other sides for a few seconds. Start stirring around to get the chicken nearly cooked through. Turn off the heat, scoop out the chicken and set aside. If needed, use your wok spatula to scrape any stuck pieces off the bottom of the wok and discard.

5. Turn wok back on and add 1 tablespoon oil.

6. Add the bell peppers and stir around for about 1 minute until the peppers began to soften.

7. Add the green onions, peanuts and chicken to the peppers. Stir to combine.

8. Add the sauce mixture and stir fry thoroughly to distribute the sauce.

9. Stir fry for about 1-2 minutes until the chicken is fully cooked through and the sauce has had a chance to meld with the other ingredients.

10. Taste for seasoning: If it needs a dash of salt or another teaspoon of bean sauce, add and then stir fry to combine.

11. Serve right away with rice.

Serves 4 as part of multi-dish meal.