Learn how to make Kung Pao Chicken with Hsiao-Ching Chou, author of the cookbook Chinese Soul Food.
Hsiao-Ching shows us how to make a satisfying meal and chats about her cookbook.
Kung Pao Chicken Recipe:
MAKES 4 SERVINGS
For the sauce:
2 tablespoons water
1 tablespoon plus 1½ teaspoons soy sauce
1 tablespoon bean sauce, plus more as needed
1 tablespoon minced fresh ginger
1 tablespoon Shaoxing wine or dry Marsala wine
2 teaspoons chili sauce
1 teaspoon sugar
2 large cloves garlic, crushed
½ teaspoon freshly ground Sichuan peppercorns (optional)
1 pound chicken thighs, cut into ¾-inch cubes (about 2 cups)
1 tablespoon soy sauce
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
1 cup diced sweet bell peppers (about 1-inch dice)
2 stalks green onions, finely chopped
¼ cup Huang Fei Hong Hot Chili Pepper Peanuts, or roasted unsalted peanuts
- To make the sauce, in a small bowl, combine the water, soy sauce, bean sauce, ginger, wine, chili sauce, sugar, garlic, and peppercorns. Set aside.
- In a medium bowl, put the chicken and soy sauce, and stir to combine. Add the cornstarch and mix well.
- Preheat a wok over high heat until wisps of smoke rise from the surface. Add 2 tablespoons of the oil and heat until it starts to shimmer. Add the chicken and, using a spatula, spread it into a single layer in the wok. Sear the chicken for 10 to 15 seconds, then stir-fry for 1 minute, or until the chicken is nearly cooked through. Remove the wok from the heat, transfer the chicken to a small bowl, and set aside. Rinse the wok and dry with a towel.
- Return the wok to the stove over high heat. Add the remaining 1 tablespoon oil and heat until it starts to shimmer. Add the bell peppers, and stir for about 1 minute, or until the peppers begin to soften. Add the onions, peanuts, and chicken, and stir for a few seconds to combine. Add the sauce, and stir-fry thoroughly to distribute. Stir-fry for 1 to 2 minutes, or until the chicken is fully cooked through and the sauce has had a chance to meld with the other ingredients. Add a dash of salt or an additional teaspoon bean sauce, to taste, then stir-fry for a few seconds to combine. Serve with steamed rice.
Tuesday, February 13, 7:00-8:15 p.m.
Find out more about the event here.