Chinese: Kung Pao Chicken

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

For the marinade:

• ½ cup Garlic Ginger Sauce (see master recipe)
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons onion powder
• 1 tablespoon ground black pepper

For the stir fry:

• ¼ cup roasted peanuts
• 6 boneless chicken thighs, skin removed and cut into 1-inch pieces
• 12 whole dried chili peppers pods (choose pods with unbroken skin)
• 1 yellow onion, ½-inch dice
• 6 stalks green onions, chopped (white and green parts separated)
• 1 cup green pepper, ½-inch dice
• 1 cup red pepper, ½-inch dice
• 2 tablespoon fermented soy bean sauce
• 2 tablespoons Sichuan Mala Hot Oil (see master recipe), or to taste
• 2 tablespoons cornstarch (dissolved in ½ cup of cold water)
• Kitchen bouquet for color
• A few toasted Sichuan peppercorns for garnish (optional)

Procedure:

1. Mix marinade ingredients in a bowl (make sure the sugar is dissolved)
2. Add cut chicken to a gallon-size resealable plastic bag
3. Pour marinade over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken; let rest in refrigerator overnight
4. Remove chicken from marinade just before cooking; reserve marinade in separate bowl
5. In a wok, dry roast the peanuts for about 3 minutes (if needed); set aside
6. Saute chili pepper pods in 2 tablespoons of oil for about 1 minute; remove pods and set aside
7. Add onions and saute for about 3 minutes, or until soft
8. Add chicken and stir fry for about 5 minutes, or until done; set aside chicken and onions
9. Add another 2 tablespoons of oil, then bring wok temperature back up
10. Add green peppers, red peppers, and the white parts of the green onions; stir fry until hot
11. Add 2 tablespoons of the reserved marinade, stir in fermented soy bean sauce, mix well until dissolved
12. Bring sauce to a boil, then slowly stir in cornstarch slurry until sauce thickens to your liking (you do not have to use the entire ½ cup of cornstarch slurry)  
13. Adjust seasoning: add soy sauce to increase saltiness, drizzle in more Mala Hot Oil for heat, stir in Kitchen Bouquet for color (if desired)
14. Garnish with peanuts, the green parts of the green onions, a few toasted red chili pods, and a few toasted Sichuan peppercorns (if desired)