Skin and bone the chicken. Cut the chicken meat into small cubes, 1/2 to 3/4". Marinate with salt, soy sauce and cornstarch.
Heat 3 tbsp oil and stir-fry the chicken for about 2 minutes and remove from heat. Heat the remaining oil, put in the chiles and ginger root. When they turn dark, add the bean sauce, stir a few times and put the chicken back in followed by the sugar and onions. Continue stirring until well blended. Serve hot.

From: Scott Peterson, scottp4@ibm.net
Posted By: Scott Peterson, To: Chile Head Mailing List
Post Date: Mon, 01 Mar 1999

Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile, combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and 3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens.Remove from heat and stir in peanuts.

From: The Art of Stir-Frying Made Easy with Kikkoman Sauces with the permission of Kikkoman International
Posted By:(The Meades)
Post Date: Thu, 6 Jun 1996

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

Cut chicken into 1 inch cubes. Combine with 2 tablespoons soy sayce, cold water, 1 1/2 tablespoons cornstarch, and garlic in bowl. Stir evenly in one direction and let marinate for 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy suace, wine, sugar, 1 teaspoon cornstarch, (salt), and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400 degrees. Add chicen and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicen, stiring and tossing together. Add soy-wine mixture and cook, stirring, must until thickened. Remove from heat and sprinkly with peanuts. This recipe is from the Los Angeles Times California Cookbook. Very good served with steamed white rice!

From:
Posted By:The Meades
Post Date: Thu, 6 Jun 1996

Bone chicken thighs; remove and discard skin. Cut chicken into 3/4-inch pieces. Beat egg in medium bowl; add chicken. Sprinkle chicken with 1 1/2 T cornstarch; mix well. Stir in 1 T each soy sauce and peanut oil. Marinate at room temperature thirty minutes. Cut bamboo shoots into 3/4-inch cubes. Cut green onions into 3/4-inch pieces. Cut peppers into 1/2-inch pieces. Mix 2 t of cornstarch and the water in small bowl until smooth. Stir in 3 T soy sauce, the rice wine, vinegar, sugar, hoisin sauce, and sesame oil.

Heat wok over high heat fifteen seconds. Add 3 T peanut oil and heat until hot, about thirty seconds. Reduce heat to low. Add peppers; cook, stirring and pressing peppers against wok, until dark red, about ten seconds. Add ginger and garlic; stir-fry ten seconds.

Increase heat to high. Scatter in chicken, about one quarter at a time. Stir-fry one minute after all chicken has been added. Add bamboo shoots; stir-fry one minute. Add green onions; stir-fry thirty seconds.

Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and coats chicken evenly, about thirty seconds. Add peanuts and turn off heat; stir mixture two or three times. Serve immediately.

*notes on ingredients
You may substitute American ingredients for many of the Chinese ones, such as sherry instead of rice wine, etc. However, the results won't quite be the same. Try going to an Asian market. Red peppers are quite potent. I have seen one version of Kung Pao chicken that called for ten dried peppers, but I'm not that brave. Do not touch your eyes or other sensitive areas after handling until you have a chance to wash your hands thoroughly. Also, make sure the peppers are not wet when you add them to oil, or they will put out fumes that are overpowering if not absolutely toxic. I added hoisin sauce to the original recipe for a little extra flavor, based on the fact that I saw it listed as an ingredient in another version of the dish. I haven't yet decided if it improves things. Kung Pao chicken is pretty flavorful as is.

From:
Posted By:Sandi F., Fayetteville, AR
Post Date: 2/13/98

Mix chicken, cornstarch, water and soy... marinate for 1/2 hour. - Mix seasoning sauce, set aside - Heat a little oil in wok, stir fry chicken until it is cooked and turns white, remove and set aside - Heat a little oil in wok, stir fry red pepper until they turn black - Add fresh ginger and stir fry for about 10 seconds, stirring constantly - Add the seasoning sauce, stirring until thick - Add the cooked chicken, stir until thoroughly heated - Add scallions, green and red peppers and cook for 1 minute more - Turn off heat, add peanuts, mix well and serve over white rice

It's funny you asked for this. Just last night I was at a chinese restaurant that had Kung Pao Pork on the buffet table, and I was raising some eyebrows as one by one, I was picking the chiles out of the pan and piling them on my plate. The wait staff at this place knows that when I walk in, to bring out chopsticks, bowls of hot mustard, sauteed chiles and a cup of red chile paste with garlic...

From: Mark P. Stevens via the CH- Mailing List
Posted By:Mark P. Stevens
Post Date: Thu, 6 Jun 1996

In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine cornstarch, soy sauce and sherry; mix well. Add chicken; toss gently to coat. Set aside. In a large nonstick skillet or wok, heat 2 tablespoons oil. Add the chilies and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from skillet; set aside. Heat 2 tablespoons oil in same skillet. Add chicken mixture; stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining 2 tablespoons oil in same skillet. Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally.

From:Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

This variation of Kung Pao #4 has more sauce and a richer flavor.

In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine cornstarch, soy sauce and sherry; mix well. Add chicken; toss gently to coat. Set aside. In a large nonstick skillet or wok, heat 2 tablespoons oil. Add the chilies and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from skillet; set aside. Heat 2 tablespoons oil in same skillet. Add chicken mixture; stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining 2 tablespoons oil in same skillet. Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally.

From: Robert Lusk & www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and rice wine. Cut the scallions into 1 in. pieces and the chiles in half (they are assuming you are using small ones).

Heat the oil and deep fry the chicken dice for 2 minutes. Drain well. Reheat the oil and fry peanuts for 3 minutes. Drain. Heat a pan with 3 TB of oil and stir fry ginger, scallions and chiles. And chicken dice and stir fry for another minute before stirring in 1 tb soy and the sugar. Adjust the seasonings and stir in the peanuts. Serve sprinkled with sesame oil.

[Note: I believe this recipe assumes the use of raw peanuts. If you are using roasted peanuts, omit the deep fry.]

From: A Chinese cookbook published in Taiwan Via Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

ROAST THE PEANUTS IN A 325F oven until golden brown (about 10 minutes). Remove and set aside. To make marinade, mix together rice wine, cornstarch and 1 teaspoon Asian sesame oil. In a bowl, toss the chicken with the marinade; set aside until ready to cook. In a small bowl, mix well soy sauce, vinegar, sugar and other teaspoon of sesame oil. Over medium heat, preheat wok until hot. Add oil, salt and dried red chiles; cook until chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30 seconds). Increase to high heat, add bell peppers and stir-fry for 30 seconds. Add the chicken into the wok and stir-fry a minute or until the cubes feel firm to the touch and are opaque white in color. It should take no more than a total of 2 minutes. Now stir in sauce mixture; toss and stir until it thickens into a glaze (about 30 seconds). Remove wok from heat. Add reserved roasted peanuts, fold together. Serve hot. Selden, here is my version of General Tso Chicken, which is also known as Kung Pao Chicken. When charring the chile peppers, be sure the ventilation is on and avoid breathing the strong chile fumes. The charring creates a desirable smoky flavor. Serves 4 to 6 with other dishes.
Yield: 4 servings

From: GUEST CHEF (EXPT46B) Via Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Cut chicken into 1/2 inch chunks. Heat oil and cook chicken. Remove from stove and place in strainer to drain. As soon as the oil has drained away, transfer the chicken to a plate. Heat the same wok. Add 2 tbsp of the drained oil, brown the chile peppers until they turn dark red, then add the scallions and the cooked chicken and stir fry for 1 minute. Stir the sauce mixture well and add it to the chicken while stirring over high heat until it thickens and coats the chicken with a clear gaze. Add the peanuts and mix well.
Yield: 4 servings

From: LYNN PEISCHEL (MFVN59B) Via Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Cut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator.

Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot.
**NOTE: Add 4 or more whole thai peppers to the oil before adding the chicken.
Yield: 2 servings

From: Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Dice chicken then soak in cornstarch soy sauce mixture for at least 1/2 hr. Clean chiles of seeds, cut into 1" pieces; set aside. Fry peanuts in a bit of oil till barely golden. (Do not burn). Set aside.

Stir fry chicken for only about 1/2 minute; set aside. Discard the oil.
In 2 T. oil, fry chiles till black, then add ginger and the chicken. Continue stirring, and add the seasoning sauce. Stir until sauce thickens a bit, and all is thoroughly heated. Remove from heat and mix in peanuts.

Of course you may want to adjust the amount of red chiles to taste, since this can be HOT!!! If you have low tolerance for heat, you might reduce by half your first time.
You may also adapt recipe for shrimp or beef.
Yield: 4 servings

From: Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Note from cookbook: "Here's my recipe for one of the most famous of all Sichuan/Hunanese dishes--hot, sour, sweet and savory Kung Pao Chicken. To make it even hotter, break open one or more of the dried chili pods before adding them to the wok."

Cut chicken into 1-inch pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside. Place a wok over high heat until hot. Add 2 Tbsp oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir fry for 2 minutes. Remove the chicken and chiles from the wok. Add remaining 1/2 Tbsp oil, swirling to coat sides. Add garlic and cook, stirring until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes. Return chicken and chiles to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.
Makes 4 servings.

From: Martin Yan's "Culinary Journey through China".
Posted By:LearnAtHm2
Post Date: Sun Feb 08 1998

This is also known as the Viceroy's Chicken, because a Peking government official was exiled to Szechuan, as a Viceroy, and when he did come back, he brought this recipe with him...I do the chicken in a slippery marinade, of which I have written previously, it is simple, but, oh so effective. Cut the chicken into bite size pieces. In a bowl, beat the egg white, and add one tsp of the sherry, then the cornstarch...mix this around, hand is best, and set it aside in the fridge. In another bowl mix everything else, except the peanuts, and depending on how hot you wish to have it, add or subtract the amount of chile. If this is too dry, add a little water or more rice wine, or Chinese cooking wine, if available. Place about half a cup of peanut oil in a hot wok, and stir fry the chicken pieces, about half a dozen at a time until they are all browned...drain off most of the oil, and re-heat the wok, then add the remaining ingredients to the wok and heat until simmering, then add the reserved chicken...stir fry this until it starts to reduce, and add the peanuts and serve.... just before serving, sprinkle with sesame oil. Serve with stir fried vegetables and Thai rice, with pickled ginger as a side dish. The real secret here, is the slippery marinade, I use it for all chicken and pork that I wish to deep fry.
Cheers,Doug in BC

From: Doug Irvine, Via: Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

*Use really good firm or extra-firm tofu such as Spring Creek [can be marinated 1/2 hr. in kosher "mock chicken" broth w/a few drops of sesame oil and a whiff of ginger and garlic after cutting up, if you want to be fancy] Cut tofu into thumbnail-sized pieces. If marinating, rinse gently and drain well. Combine with egg white and cornstarch into a small bowl. Toss to coat and set aside.

Mix sauce ingredients together, and set aside.
Precut vegetables. Have ready near wok. Have peanuts measured and ready near wok.
Heat oil in wok over medium high heat. If using chicken, add whole red pepper pods and tofu and stir-fry until tofu is golden and pepper pods turn blackish, about 4 minutes. Remove with a slotted spoon and set aside to drain on paper towels.
If pepper pods have not yet turned black at that point, remove from chicken or tofu and place back in wok as you are stirfrying the vegetables.
Add peanut oil to wok if needed. Stirfry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add mushrooms and cook for 1 minute longer. Add tofu back in and stir-fry for one minute. Add sauce mixture and chow until heated through and thickened. Add peanuts and mix. Add snow peas to heat through.
Serve over rice.

From: Chile Head Mailing List
Posted By: rain@wwbbs.otherside.com
Post Date:

Cut cleaned squid tubes lengthwise to open; lay flat on a cutting board. Holding a long sharp knife at a slight angle to the board, score the inside of the squid tube diagonally in one direction every 1/4 inch. Turn the squid 1/4 round and score again to produce a crosshatch pattern. Repeat with all squid. Be careful not to cut all the way through. Cutting along score lines, cut each squid tube crosswise into 3/4 inch wide strips. (The scoring will make each strip curl when cooked.)

Combine marinade ingredients in a medium bowl. Add squid and stir to coat; set squid aside. In separate small bowls, combine chili seasoning and sauce ingredients; set aside.

Place a wok or 10 to 12 inch frying pan over high heat. When hot, add 1 tablespoon of the oil and swirl to coat cooking surface. Add squid and stir until opaque, 3/4 to 2 minutes. Transfer squid to a bowl.

Add remaining tablespoon of oil to wok. Add chili seasoning and stir until fragrant, about 10 seconds (press lightly on whole chilies to release their heat).

Add celery, bell pepper, onion and bamboo shoots and stir for 2 minutes. Stir in sauce mixture, cover and cook 1 minute more. Return squid and their juices to the wok and add cornstarch mixture. Stir until sauce boils and thickens slightly. Serve over rice. Makes 4 servings.

Per serving: 239 Calories, 16 g Protein, 19 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 6 g Polyunsaturated Fat, .3 g Omega-3 Fat, 198 mg Cholesterol, 735 mg Sodium.

Note: Shrimp, scallops, cubed swordfish or halibut may be substituted for the squid.
Yield: 4 servings

From: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Marinate the chicken with oil, soy sauces & cornstarch for at least 1 hour.

Prepare vegetables.
Heat wok to just smoking stage. Toast Szechuan peppercorns, shaking wok constantly, for about 3 minutes, set aside. Toast nuts for about 4 minutes, shaking wok constantly, set aside. Remove wok from heat. Crush peppercorns (side of Chinese pattern knife/cleaver works good).
Reheated wok on high. Add 2 teaspoons oil. Quickly swirl crushed garlic clove over the bottom and sides, then discard. Add the marinated chicken, stirring occasionally, until opaque; remove. Add the green and red pepper (if used), carrots and celery; stir fry for 3 minutes. Add all remaining and set-aside ingredients (also add chili sauce, if not using red pepper). Stir-fry for 2 minutes.
Serve immediately, over rice.

Notes:
* Having visited Shanghai and enjoyed the true Chinese cuisine I decided to try and duplicate some dishes. Here's one that was successful ;) This is very close to one version I had in a back alley off Nanjing Lu at the recommendation of someone on the lu (no, not =that= loo ;).
* The dark soy sauce is absolutely required.
* The title is how they spelled it, not me!
* Raw cashews, I found out later, are much better (=not= toasted).
* If sauce is too thin, add 1:1 mix of cornstarch and cold water gradually at the end. If too thick, add water.
* The amounts of oil required will vary according to your wok.

From: Chile Head Mailing List
Posted By: Kurt Faria
Post Date: 1994