Yields1 ServingPrep Time1 hrCook Time10 minsTotal Time1 hr 10 mins
Kung Pao Sauce
½cupheavy chicken stock
¼cuppremium soy sauce
3tbspkekap manis
2tbspChinese black vinegar
2tbspmirin
2tbspHoisin sauce
2tbsppalm sugar, ground
1tbspdry red wine
2tspSzechuan peppercorns, fresh ground fine
Shrimp and Marinade
1lbjumbo shrimp, peeled, deveined, tail off optional
2tbspshaoxing cooking wine
1tbspblack Chinese vinegar
1 ½tspcornstarch
2tbsppeanut oil, divided
3whole dried red chiles
Eaties
2tbsppeanut oil
½cupsweet onion, chopped on large
2tspgarlic, minced fine
2tspfresh ginger, grated with juice
3whole dried red chiles
2tspSzechuan peppercorns, ground fine
¼cuporange bell pepper, chopped on large
¼cupred bell pepper, chopped on large
8ozwater chestnuts, sliced
½cuproasted unsalted peanuts
¼cupscallions, sliced
Kung Pao Sauce
1
Combine all ingredients in small saucepan, bring to a low simmer, whisking until palm sugar is completely dissolved. Turn off heat and let rest.
Chicken and Marinade
2
Combine shrimp and marinade, marinate 30 minutes.
Preparation
3
Heat wok over high heat. Add the 2 tablespoons of peanut oil, (if you’re going for heat, break one dried chili up in the oil. Ventilation on!) when hot add drained marinated chicken. Stir fry 1-2 minutes while stirring, edges should bright pink. Remove to bowl and set aside.
4
Add "Eaties" peanut oil and wok the temp back up. Stir in onion, stir fry a couple minutes, then garlic, ginger, and crushed chiles. Finally the ground Sichuan peppercorns and stir fry for 1 minute, do not burn garlic.
Next add bell pepper, stir fry a couple minutes then add water chestnuts and let heat.
5
Whisk your sauce one more time like your recipe depended on it. Add sauce to wok and let come to a simmer. In the back of your memory, do you remember that shrimp? Yeah, dump it in with juices and let simmer until thickened and heated through.
6
Plate and garnish with roasted peanuts, scallions and last dried chili pepper, crushed on top.
1lbjumbo shrimp, peeled, deveined, tail off optional
2tbspshaoxing cooking wine
1tbspblack Chinese vinegar
1 ½tspcornstarch
2tbsppeanut oil, divided
3whole dried red chiles
Eaties
2tbsppeanut oil
½cupsweet onion, chopped on large
2tspgarlic, minced fine
2tspfresh ginger, grated with juice
3whole dried red chiles
2tspSzechuan peppercorns, ground fine
¼cuporange bell pepper, chopped on large
¼cupred bell pepper, chopped on large
8ozwater chestnuts, sliced
½cuproasted unsalted peanuts
¼cupscallions, sliced
Directions
Kung Pao Sauce
1
Combine all ingredients in small saucepan, bring to a low simmer, whisking until palm sugar is completely dissolved. Turn off heat and let rest.
Chicken and Marinade
2
Combine shrimp and marinade, marinate 30 minutes.
Preparation
3
Heat wok over high heat. Add the 2 tablespoons of peanut oil, (if you’re going for heat, break one dried chili up in the oil. Ventilation on!) when hot add drained marinated chicken. Stir fry 1-2 minutes while stirring, edges should bright pink. Remove to bowl and set aside.
4
Add "Eaties" peanut oil and wok the temp back up. Stir in onion, stir fry a couple minutes, then garlic, ginger, and crushed chiles. Finally the ground Sichuan peppercorns and stir fry for 1 minute, do not burn garlic.
Next add bell pepper, stir fry a couple minutes then add water chestnuts and let heat.
5
Whisk your sauce one more time like your recipe depended on it. Add sauce to wok and let come to a simmer. In the back of your memory, do you remember that shrimp? Yeah, dump it in with juices and let simmer until thickened and heated through.
6
Plate and garnish with roasted peanuts, scallions and last dried chili pepper, crushed on top.
AuthorDartagnan
