For how to roast the peppercorns go here

Gong Bao Chicken #1

Posted by Blake Royer, January 19, 2012
[Photograph: Blake Royer]

Ingredients

serves serves 4, active time 10 minutes, total time 15 minutes

• 1/3 cup unsalted peanuts
• 1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
• 1 tablespoon cornstarch
• 4 tablespoons light soy sauce
• 2 tablespoons unroasted peanut oil or other neutral oil
• 1 teaspoon Sichuan peppercorns
• 2 dried red chiles, roughly chopped or crushed
• 2 garlic cloves, peeled and very thinly sliced
• 1-inch knob ginger root, peeled and very thinly sliced
• 4 scallions, trimmed and roughly chopped
• Cooked white rice, for serving

 

Procedures

 

1. Combine the chicken, corn starch, and half the soy sauce in a small bowl. Toss the chicken until it’s well-coated in the mixture, and set aside.
2. Meanwhile, heat a large, dry skillet or wok over medium heat. Add the peanuts and cook, gently tossing occasionally, until they’re golden brown and fragrant, 2-3 minutes. Transfer to a plate to cool.
3. Heat the oil in the skillet or wok over medium-high heat until shimmering. Add the Sichuan peppercorns and dried chiles and cook, stirring continuously, until the chiles turn a light brown in color.
4. Turn the heat to high and add the marinated chicken. Cook for 2-3 minutes, until starting to turn golden, then add the garlic, ginger, scallions, and peanuts. Continue cooking until the chicken is cooked through, 1-2 minutes more.
5. Remove from the heat, pour the remaining soy sauce over the chicken, and serve immediately with rice.

 

Kung Pao Chicken #2

1 teaspoon oil
For the sauce:
1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch

Method:

1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.

Cook’s Notes:

1. You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
2. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste.

Kung Pao Chicken #3

 

Ingredients

serves serves 4, active time 10 minutes, total time 15 minutes

• 1/3 cup unsalted peanuts
• 1 pound boneless, skinless chicken breasts or boneless thighs, cut into 3/4-inch cubes
• 1 tablespoon cornstarch
• 4 tablespoons light soy sauce
• 2 tablespoons unroasted peanut oil or other neutral oil
• 1-2 teaspoon Sichuan peppercorns (very important!)
• 2-10 dried red chiles, roughly chopped or crushed
• 2 garlic cloves, peeled and very thinly sliced
• 1-inch chunk ginger root, peeled and very thinly sliced
• 4 scallions, trimmed and roughly chopped
• Cooked rice, for serving

 

Procedures

 

1. Combine the chicken, corn starch, and half the soy sauce in a small bowl. Toss the chicken until it’s well-coated in the mixture, and set aside.
2. Meanwhile, heat a large, dry skillet or wok over medium heat. Add the peanuts and cook, gently tossing occasionally, until they’re golden brown and fragrant, 2-3 minutes. Transfer to a plate to cool.
3. Heat the oil in the skillet or wok over medium-high heat until shimmering. Add the Sichuan peppercorns and dried chiles and cook, stirring continuously, until the chiles turn a light brown in color.
4. Turn the heat to high and add the marinated chicken. Cook for 2-3 minutes, until starting to turn golden, then add the garlic, ginger, scallions, and peanuts. Continue cooking until the chicken is cooked through, 1-2 minutes more.
5. Remove from the heat, pour the remaining soy sauce over the chicken, and serve immediately with rice.