KUNG PAO CHICKEN
This version of a Chinese classic requires only a large skillet and supermarket ingredients
INGREDIENTS:
3/4 cup low-salt chicken broth
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/4 cup plus 1 tablespoon cornstarch
2 teaspoons toasted sesame oil
1-1/2 teaspoons granulated sugar
1-1/2 pounds boneless, skinless chicken breasts, cut into
1-1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup canola oil
3 small hot red dried chiles, such as Thai chiles or chiles de arbol, split lengthwise (reserve the seeds)
2 tablespoons minced fresh ginger
6 scallions, thinly sliced, whites and greens kept separate
1 medium red bell pepper, seeded and cut into 1-inch pieces
2 inner ribs celery, cut crosswise 1?2 inch thick
1/4 cup dry sherry
1/4 cup coarsely chopped salted peanuts
DIRECTIONS:
Whisk the chicken broth, soy sauce, balsamic vinegar, 1 tablespoon of the cornstarch, sesame oil, and sugar in a measuring cup.
In a large bowl, toss the chicken with 3/4 teaspoon salt and a few generous grinds of pepper. Add the remaining 1/4 cup cornstarch and toss with the chicken (you may want to use tongs as the cornstarch has a chalky texture), shaking off any excess cornstarch.
Heat 3 tablespoons of the canola oil in a large (12-inch), heavy-based skillet over medium-high heat until it's shimmering hot. Sauté the chicken, flipping after 2 minutes, until it's lightly browned on two sides, about 4 minutes total (it's all right if the chicken sticks slightly and if the sides of the chicken are still raw).
Add the remaining 1 tablespoon canola oil to the skillet. Add the chiles and their seeds, the ginger, and the whites of the scallions and cook, stirring, for 1 minute. Add the red pepper and celery and cook, stirring, until they soften slightly, about 2 minutes. Add the sherry and cook until it almost completely reduces, 30 to 60 seconds, scraping the bottom of the pan to incorporate any browned bits.
Give the chicken broth mixture a quick whisk, stir it into the chicken and vegetables, and bring to a boil (the sauce should immediately thicken). Slice into one of the thicker pieces of chicken to see if it's cooked through. If still pink, reduce to a simmer, cover, and cook a few minutes more. Serve immediately, sprinkled with the peanuts and scallion greens.
Serves four.
by Tony Rosenfeld
from Fine Cooking #76, pp. 52-53
http://www.taunton.com/finecooking/recipes/kung-pao-chicken.aspx
This version of a Chinese classic requires only a large skillet and supermarket ingredients
INGREDIENTS:
3/4 cup low-salt chicken broth
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/4 cup plus 1 tablespoon cornstarch
2 teaspoons toasted sesame oil
1-1/2 teaspoons granulated sugar
1-1/2 pounds boneless, skinless chicken breasts, cut into
1-1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup canola oil
3 small hot red dried chiles, such as Thai chiles or chiles de arbol, split lengthwise (reserve the seeds)
2 tablespoons minced fresh ginger
6 scallions, thinly sliced, whites and greens kept separate
1 medium red bell pepper, seeded and cut into 1-inch pieces
2 inner ribs celery, cut crosswise 1?2 inch thick
1/4 cup dry sherry
1/4 cup coarsely chopped salted peanuts
DIRECTIONS:
Whisk the chicken broth, soy sauce, balsamic vinegar, 1 tablespoon of the cornstarch, sesame oil, and sugar in a measuring cup.
In a large bowl, toss the chicken with 3/4 teaspoon salt and a few generous grinds of pepper. Add the remaining 1/4 cup cornstarch and toss with the chicken (you may want to use tongs as the cornstarch has a chalky texture), shaking off any excess cornstarch.
Heat 3 tablespoons of the canola oil in a large (12-inch), heavy-based skillet over medium-high heat until it's shimmering hot. Sauté the chicken, flipping after 2 minutes, until it's lightly browned on two sides, about 4 minutes total (it's all right if the chicken sticks slightly and if the sides of the chicken are still raw).
Add the remaining 1 tablespoon canola oil to the skillet. Add the chiles and their seeds, the ginger, and the whites of the scallions and cook, stirring, for 1 minute. Add the red pepper and celery and cook, stirring, until they soften slightly, about 2 minutes. Add the sherry and cook until it almost completely reduces, 30 to 60 seconds, scraping the bottom of the pan to incorporate any browned bits.
Give the chicken broth mixture a quick whisk, stir it into the chicken and vegetables, and bring to a boil (the sauce should immediately thicken). Slice into one of the thicker pieces of chicken to see if it's cooked through. If still pink, reduce to a simmer, cover, and cook a few minutes more. Serve immediately, sprinkled with the peanuts and scallion greens.
Serves four.
by Tony Rosenfeld
from Fine Cooking #76, pp. 52-53
http://www.taunton.com/finecooking/recipes/kung-pao-chicken.aspx