First attempt at Kung Pao chicken...and yes, there will be a second attempt. Here are the basics I followed: toss salted diced chicken breast in corn starch seasoned with garlic powder (I didn't have any fresh garlic!). Fry quickly in a couple of tablespoons of sesame oil. I won't do that again because there was too much splattering. I'll use peanut oil. Remove the chicken when browned and toss raw, unsalted peanuts in the same pan to toast. I added a chopped yellow bell pepper, too, and red pepper flakes. Add sauce. I used a jarred sauce I found at Winco - too gingery. Add chicken to sauce and stir right before serving. I did like it - but didn't love it...yet! I'll try another round soon, and if you have tips, let me know. Thanks!
To make this authentic tasting it must be done in AN EXTREMELY hot wok. You will not be able to do this with a regular indoor kitchen gas or electric stove, though (unless you have the real set-up for it as some Asians have in their kitchens). You cook it outside (patio, balcony) on a propane burner that can put out at least 65,000 BTU's. It's done VERY FAST in this EXTREMELY hot wok (a nice big one!). Nothing is limp and the flavors are seared and sealed in. Here's the burner I have:
If you can still get one of theseit's great for the price and a joy to use; better than barbecuing even -- and a lot healthier.
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