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Kung Pao Chi Ding
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    Kung Pao Chi Ding

  • 1 t. Szechuan peppercorns
  • 1/2 C Peeled raw peanuts
  • 1 lb. Boneless Chicken (preferably thigh meat), cut in 1/2" dice
  • 3 Green Onions, white and green parts, cut in 1/4"diagonals
  • 1 T. Soy Sauce
  • 1 T. Sherry
  • 1 t. Chinese Sesame Oil
  • 1 t. Corn starch
  • 1 T. Soy Sauce
  • 1 T. Hot Bean Sauce, or Chili Paste with Garlic
  • 1 t. Hoisin Sauce
  • 1 T. Catsup
  • 1 t. Hot Sesame Oil
  • 1 t. Sugar
  • 1 T. Fresh Ginger,minced
  • 1 T. Fresh Garlic,minced
  • 1 Green Pepper, cut in 1/2" dice
  • Peanut Oil to stir fry
  • Method for prep:
    Toast Szechuan peppercorns 'til fragrant in dry wok. Grind or crush and set aside.
    Toast peanuts in dry wok, stirring constantly, 'til lightly speckled. Set aside.
    Combine chicken and next five ingredients. Set aside.
    Combine next six ingredients to make sauce. Set aside.

    Method for cooking:
    Heat wok 'til very hot. Add 2 T. oil and swirl 'til just starting to smoke. Add ginger and garlic, stir fry 30 seconds (don't let garlic burn). Add Green Pepper, stir fry 'til almost done (tender but still retaining fresh green color). Remove from wok and set aside. Add more oil to wok, if needed, reheat to near smoking point. Stir chicken mixture, add to wok, stir fry 'til nearly done.
    Add sauce mixture to chicken, stirfry 1 minute. Add cooked green peppers and peanuts, stir to heat through.
    Place in serving dish, sprinkle reserved Szechuan pepper on top for garnish.

    Serves two as a main dish, four to six as part of a larger Chinese meal.

    From:Gary Allen Via the CH- Mailing List
    Posted By:Gary Allen
    Post Date: Thu, 6 Jun 1996

    *BACK TO CHICKEN*







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