Kung Pao Chicken, Tofu or Tempeh

Kung Pao Chicken is one of the most popular Chinese dishes found in America! The Sichuan peppers and black vinegar can be found at Asian grocery stores. In The Sarasota/Bradenton area we have Wong Kai Imports and Oriental Food and Gifts. The prices are great and usually visiting one of these stores is a learning experience in itself!

Make it Kung Pao Tofu, Tempeh, or Shrimp if you prefer. Enjoy!

Ingredients needed

Marinade
1 tablespoon tamari, or soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 1/2 teaspoons cornstarch
1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
Sauce
1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
1 teaspoon tamari, or soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons Florida Crystals
1 teaspoon cornstarch
1/4 teaspoon ground Sichuan pepper
2 tablespoons peanut oil
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/4 cup unsalted dry-roasted peanuts

Cooking directions

In a medium bowl, stir together the tamari, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken/tofu and stir gently to coat. Let stand at room temperature until ready to use.

In another bowl, combine the black vinegar, tamari, hoisin sauce, sesame oil, Florida Crystals, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chicken/tofu and stir-fry until chicken is no longer pink, 2 to 3 minutes.

Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve over rice.

Recipe and photo by Michelle

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