Kung Pao Chicken

Ingredients for Kung Pao Chicken

• 1 cucharada de salsa de soja

• 2 teaspoons Chinese rice wine or dry sherry

• 1 1/2 teaspoons cornflour

• 450g boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes

• 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar

• 1 cucharadita de salsa de soja

• 1 teaspoon hoisin sauce

• 1 cucharadita de aceite de sésamo

• 2 cucharaditas de azúcar

• 1 teaspoon cornflour

• 1/2 teaspoons ground Sichuan pepper

• 2 tablespoons peanut or vegetable oil

• 8 to 10 dried red chilies

• 3 spring onions, white and green parts separated, thinly sliced

• 2 dientes de ajo, picados

• 1 teaspoon minced or grated fresh ginger

• 40g unsalted dry-roasted peanuts

1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornflour until the cornflour is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.

2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornflour, and Sichuan pepper. Stir until the sugar and cornflour are dissolved and set aside.

3. You may need to turn on your stove's exhaust fan, because stir-frying dried chilies on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.

4. Add the spring onion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the spring onion greens on top, and serve.

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