Kung Pao Chicken Recipe

Note: You may substitute 1 to 3 teaspoons crushed red pepper for the dried chilies. Just add along with the peppercorns, garlic, and scallions. And if you can't find Szechuan peppercorns substitute black peppercorns instead.

For kung pao chicken you will need:

1 1/4 pounds skinless boneless chicken breasts, diced

3 tablespoons soy sauce (divided)

1 teaspoon salt

1 tablespoon cornstarch

1 teaspoon dry sherry

1 tablespoon sugar

1 tablespoon cider vinegar

1 teaspoon sesame seed oil

2 to 4 dried chilies, seeds removed (see note for substitution)

3 tablespoons peanut oil

1/2 teaspoon Szechuan peppercorns, toasted and ground

1 garlic clove, peeled and sliced

3 large scallions, white and tender green parts only, cut into 3/4-inch lengths

2 teaspoons fresh ginger root, peeled and grated

1/2 cup unsalted peanuts, toasted

In a medium-sized bowl, add the diced chicken, 1 tablespoon of the soy sauce, salt, and cornstarch and mix well. Set aside.

In a small bowl, mix the remaining 2 tablespoons of soy sauce with the sherry, sugar, vinegar, and sesame seed oil. Set aside.

Into a cold wok or stir-fry pan add the oil and the chilies.

Heat the pan over medium-high heat and stir the peppers until they turn dark brown.

Add the peppercorns, garlic, and gingerroot and stir a moment or two.

Mix up the chicken again and pour it into the pan. Stir briskly.

After stirring for about 1 minute, add the soy sauce mixture, the peanuts, and the scallions.

Turn the heat up to high and stir for about 30 seconds until well mixed.

Remove the chilies, if desired. Serve hot.

This recipe for Kung Pao chicken serves 4 (or 5 to 6 as part of a multi course meal.)

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