Join Chef Keoni in his home kitchen as he demonstrates how to make a Kung Pao Chicken.
Ingredients and Instructions:
For the chicken
- 1 pound chicken breast, cut into 3/4” cubes
- 1 teaspoon vegetable oil
- 1 teaspoon cornstarch
- 1 teaspoon dry sherry
- a pinch salt
- a pinch of pepper
For the sauce
- 1 tablespoon shoyu
- 1 teaspoon oyster sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 3 tablespoons water or chicken stock
- 1 teaspoon cornstarch
Additional ingredients
- 3 tablespoons vegetable oil
- 1 green bell pepper, seeded and diced into 3/4″ pieces
- 3 cloves garlic, peeled and chopped
- 1 thumb size piece of ginger, peeled and chopped
- 4 dried red chilies
- 1/2 teaspoon Sichuan peppercorn powder or fine ground black pepper
- 6 scallions, white portions only, cut into 3/4” pieces
- 1 cup roasted peanuts
Instructions
- Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
- Mix together all the sauce ingredients in a bowl and reserve.
- Heat 2 tablespoons oil in a wok over high heat. Add the chicken in a single layer and sear the chicken, letting it sit for 1 minute, then stirring and cooking for 30 seconds more. Remove from the wok and reserve.
- Put the wok back on the burner and reheat. When hot, add another tablespoon oil. Add the bell pepper and stir fry for 1 minute. Add in the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for another minute.
- Add the chicken back to the pan. Stir-fry for a minute. Take the sauce, stir to reincorporate then add the sauce to the wok and stir-fry for another minute.
- Add in the peanuts, toss and serve.
Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.