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Sam Rose 7 Pepper Kung Pao Chicken

©2022

AuthorDartagnan
DifficultyIntermediate

"Sam & Rose's 7 Pepper Kung Pao Chicken...if you ever had it from the airport cafe, then you know"

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Yields6 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins
Kung Pao Sauce
 ½ cup heavy chicken stock
 4 tbsp soy sauce
 3 tbsp kekap manis
 2 tbsp Chinese black vinegar
 2 tbsp mirin
 2 tbsp hoisin sauce
 2 tbsp palm sugar
 1 tbsp dry red wine
 2 tsp Szechuan peppercorns, fresh ground fine
Chicken and Marinade
 1 lb boneless, skinless chicken thigh meat, fat removed, diced 3/4" pieces
 2 tbsp shaoxing wine
 1 tbsp Chinese black vinegar
 2 tsp baking soda
 1 ½ tsp cornstarch
 2 tbsp peanut oil, for stir frying chicken
 3 whole dried red chilis
Eaties
 2 tbsp peanut oil
 ½ cup onion, 1/2" diced
 1 tsp garlic, minced fine
 2 tsp ginger, grated with juice
 3 whole dried red chilis
 2 tsp Szechuan peppercorns, ground fine
 ¼ cup orange bell pepper, diced small
 ¼ cup red bell pepper, diced small
 8 oz water chestnuts, sliced
 ½ cup roasted unsalted peanutes
 ¼ cup scallions
1

Combine all and let stand overnight, or until palm sugar is dissolved completely.

2

Combine chicken and marinade, marinate 4-6 hours.

3

Pick up instructions for eaties and combining it all and finish.

4

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 3-4 minutes while stirring, edges should begin to brown. Remove to bowl and set aside.

5

Add Eaties peanut oil and wok the temp back up. Stir in onion, stir fry a couple minutes, then garlic, ginger, and crushed chilis. 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.

6

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 chicken? Yeah, dump it in with juices and let simmer until thickened and heated through.

7

Garnish with roasted peanuts, scallions and last dried chili pepper, crushed on top.
Photo of 7 Pepper Kung Pao Vegetables

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Ingredients

Kung Pao Sauce
 ½ cup heavy chicken stock
 4 tbsp soy sauce
 3 tbsp kekap manis
 2 tbsp Chinese black vinegar
 2 tbsp mirin
 2 tbsp hoisin sauce
 2 tbsp palm sugar
 1 tbsp dry red wine
 2 tsp Szechuan peppercorns, fresh ground fine
Chicken and Marinade
 1 lb boneless, skinless chicken thigh meat, fat removed, diced 3/4" pieces
 2 tbsp shaoxing wine
 1 tbsp Chinese black vinegar
 2 tsp baking soda
 1 ½ tsp cornstarch
 2 tbsp peanut oil, for stir frying chicken
 3 whole dried red chilis
Eaties
 2 tbsp peanut oil
 ½ cup onion, 1/2" diced
 1 tsp garlic, minced fine
 2 tsp ginger, grated with juice
 3 whole dried red chilis
 2 tsp Szechuan peppercorns, ground fine
 ¼ cup orange bell pepper, diced small
 ¼ cup red bell pepper, diced small
 8 oz water chestnuts, sliced
 ½ cup roasted unsalted peanutes
 ¼ cup scallions
Sam Rose 7 Pepper Kung Pao Chicken
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