Kung Pao Chicken

Kung pao is a classic dish in the Szechuan cuisine, originating in the Szechuan Province in western central China. Kung pao chicken, beef, or pork is traditionally very popular in both Chinese and Westernized versions. Chicken is the primary ingredient marinated with shaoxing wine, soy sauce, and cornstarch. The marinated chicken is then cooked in hot oil in a wok with added Szechuan peppercorn, hot chili, and some vegetables, such as green onions, sweet peppers, and some peanuts or cashew nuts. The taste of this dish varies from sweet-sour, to salty, and all the way to very spicy because of the chili and Szechuan peppercorns. There is no substitute for the ingredients if you want to go traditional kung pao chicken because they do own their name. However, the Westernized version is very good too. Also, typical Chinese cooking is very oily. For that I have to make some changes to create a healthier version of Kung pao so my family can enjoy this dish without feeling guilty by consuming too much fat from oil. The first step in creating this dish is making some Kung pao sauce. Then this sauce is used to make Kung pao chicken.

Kung pao sauce ingredients:
1 cup good soy sauce
1/4 cup sugar
1/2 cup rice wine vinegar
1/4 cup minced garlic
1/4 cup minced ginger
2 tbs hot sauce (chili sauce)
2 tbs olive oil or peanut oil
3 tbs sesame oil

In a small sauce pan, sauté ginger, garlic until fragrant. Add the rest of the ingredients and cook for another 10 minutes. Let the sauce cool, and store in a glass jar with lid in the refrigerator. It will be good in a month (you don't have to stand and watch it).

Kung pao chicken Ingredients:
2 chicken breasts, skin off, cut into 1/2 inch dice
1 egg white
1 tbs cornstarch
1/4 tsp salt and pepper
2 tsp cooking wine (sake, shaoxing wine or dry sherry)
1/2 cup kung pao sauce
1/4 tsp Szechuan peppercorn
2 cloves garlic smashed
1/2 cup carrots cut into 1/4 inch rounds
1/2 cup celery cut into 1/2 inches dice
1 cup green onions sliced diagonally
1/4 cup roasted peanuts
3 dry chili peppers
1 jalapeno pepper cut 1/4 inch rounds (optional)
1 tsp cornstarch

Directions:
For the marinate:
Mix cooking wine, egg white, cornstarch, salt and pepper. Toss in the chicken and set aside for 30 to 60 min...
Combine kung pao sauce with 1 tsp cornstarch. Mix well and set aside.
Place oil in a wok over high heat. Add chili peppers and Szechuan peppercorn (if used). Sauté' until fragrant, being careful do not let it burn. Add chicken and cook until the chicken is golden brown. Use a wooden spoon to break the chicken apart. As soon as the chicken is separated, add carrots, celery and garlic. Sauté' for a few minutes or until the chicken is cooked thoroughly. Add kung pao sauce. Toss around until thickened. Throw in green onions and peanuts. Remove from heat and serve with steamed white rice.