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Ingredients
1 pound skinless, boneless chicken thighs, cut into ½-inch dice
1 tablespoon plus 1 teaspoon arrowroot
1 egg white
1 tablespoon dark soy sauce
¼ teaspoon salt
1 teaspoon sugar
1 teaspoon rice wine vinegar
1 tablespoon plus 1 ½ teaspoons peanut oil
1 teaspoon chili paste with garlic
2 thin slices fresh ginger
2 garlic cloves, thinly sliced
2 teaspoons sweet flour, also known as glutinous rice flour
3 tablespoons garlic chives or other chives, cut into 2-inch segments
Nutritional analysis per serving (4 servings)
4 grams carbs; 111 milligrams cholesterol; 316 calories; 10 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 24 grams fat; 328 milligrams sodium; 20 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place chicken in medium bowl. Dust with 1 teaspoon arrowroot and toss to coat. Add egg white, soy sauce and salt. Mix well and set aside.
- Step 2
In small bowl, mix together sugar, vinegar, remaining 1 tablespoon arrowroot and 1 cup water. Set aside.
- Step 3
Place a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat the pan. When oil is thoroughly heated, add chicken and stir-fry until seared, about 2 minutes. Transfer chicken to paper towels to drain.
- Step 4
Wipe wok and return to medium-high heat. Add remaining 1 ½ teaspoons oil, chili paste, ginger, garlic and sweet flour. Stir for 30 seconds. Add chicken, vinegar mixture and garlic chives. Stir-fry until chicken is thoroughly cooked, about 2 more minutes. Serve hot.
Private Notes
Comments
This is not the Sichuan version, so it does not require those ingredients. Apparently, neighboring provinces have appropriated this dish. I just finished Mr. French's article. The differences are much bigger than the pronunciation.
http://www.nytimes.com/2005/11/23/dining/kung-pao-no-gong-bao-and-nix-th...
My husband loved the kung pao that he would get at a Chinese restaurant in Denver. No one else ever cooked this dish like they did. The article explains it well in my opinion.
Wait a minute, no peanuts? No Szechuan peppercorns? No chili pods ( the upturned Heavenly peppers, of course)?? The chili paste alone won't do -- where's the heat?? Where's the tingle?? Where are the peanuts??
Wait a minute, no peanuts? No Szechuan peppercorns? No chili pods ( the upturned Heavenly peppers, of course)?? The chili paste alone won't do -- where's the heat?? Where's the tingle?? Where are the peanuts??
This is not the Sichuan version, so it does not require those ingredients. Apparently, neighboring provinces have appropriated this dish. I just finished Mr. French's article. The differences are much bigger than the pronunciation.
http://www.nytimes.com/2005/11/23/dining/kung-pao-no-gong-bao-and-nix-th...
My husband loved the kung pao that he would get at a Chinese restaurant in Denver. No one else ever cooked this dish like they did. The article explains it well in my opinion.