Adventures In Cooking: Kung Pao Chicken
Sep. 21st, 2003 07:05 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
khaosworksRemember, no true scientist ever says that an experiment is a failure. There is no such thing: even an experiment gone awry provides valuable data. In this case, I found out yesterday that I should not overheat the dried chillies or I might set off the smoke alarm, flood the air with burning, tear gas-like fumes and send any guests running out of the apartment for safety, downing huge amounts of water, not to mention carbonizing the end of the wooden spatula I use for stir-frying and leaving burnt remains on the bottom of the wok.
Curiously, though, it still turned out pretty good. Go figure.
So remember - some recipes may tell you too cook the chillies until they are black. BE CAREFUL AND DO NOT USE HIGH HEAT. If you do so, you may re-enact Chernobyl. When these babies burn, they burn.
Kung Pao Chicken (Chicken fried with dried chillies and peanuts)
Serves 3
Ingredients:
2 boneless chicken breasts, cut into 1/2-inch cubes
2 cloves garlic, chopped finely
1 onion, cut into chunks
1 green bell pepper, cut into chunks
4-5 dry red chillies, whole and unseeded, preferably of the Szechuan variety
1/2 cup dry roasted unsalted peanuts (or cashew nuts if you can find unsalted ones)
1 tsp sesame oil
1/2 tsp sugar
Marinade:
1 tbsp rice wine
1 tsp corn starch
1 egg
1 tsp vegetable oil
Instructions:
1. Marinate chicken pieces for 3 to 4 minutes. Preheat wok and add 2 cups of vegetable oil. Deep fry chicken pieces 1 min. until they begin to turn white. Drain chicken through strainer and set aside. You can re-use the oil if it hasn't gone dark.
2. Clean wok of corn starch. Heat 3 tbsp oil until smoking hot. Toss in chilli peppers and fry slowly on medium heat until they start to darken. Take care not to burn the chillies.
3. Add garlic, chicken, and stir-fry until the fumes come up. Note: fumes are pungent. Add vegetables, sesame oil, sugar, and nuts, stir-frying until well blended. Serve hot.
Curiously, though, it still turned out pretty good. Go figure.
So remember - some recipes may tell you too cook the chillies until they are black. BE CAREFUL AND DO NOT USE HIGH HEAT. If you do so, you may re-enact Chernobyl. When these babies burn, they burn.
Kung Pao Chicken (Chicken fried with dried chillies and peanuts)
Serves 3
Ingredients:
2 boneless chicken breasts, cut into 1/2-inch cubes
2 cloves garlic, chopped finely
1 onion, cut into chunks
1 green bell pepper, cut into chunks
4-5 dry red chillies, whole and unseeded, preferably of the Szechuan variety
1/2 cup dry roasted unsalted peanuts (or cashew nuts if you can find unsalted ones)
1 tsp sesame oil
1/2 tsp sugar
Marinade:
1 tbsp rice wine
1 tsp corn starch
1 egg
1 tsp vegetable oil
Instructions:
1. Marinate chicken pieces for 3 to 4 minutes. Preheat wok and add 2 cups of vegetable oil. Deep fry chicken pieces 1 min. until they begin to turn white. Drain chicken through strainer and set aside. You can re-use the oil if it hasn't gone dark.
2. Clean wok of corn starch. Heat 3 tbsp oil until smoking hot. Toss in chilli peppers and fry slowly on medium heat until they start to darken. Take care not to burn the chillies.
3. Add garlic, chicken, and stir-fry until the fumes come up. Note: fumes are pungent. Add vegetables, sesame oil, sugar, and nuts, stir-frying until well blended. Serve hot.
