Classic Kung Pao Chicken [PFB Challenge #2]

Thanks to all of you hardworking voters (I'll assume you've done your homework!), I've made it to the next challenge in Project Food Blog!  Challenge #2 is up next, and it's all about the classics.  You already know I love taking classics and reinventing them, but the challenge this time was to refrain from reinvention and seek out tradition in a cuisine I'm not familiar with.  (Talk about options!)

For me, Asian cuisine is a huge section of world cuisine that I generally leave untouched.  Maybe it's the unusual ingredients or the intricate techniques.  I've made a few take-out knock offs (sesame chicken, beef and broccoli), but for some reason, Asian cuisine seems out of my reach. 

As luck would have it, my brother and sister-in-law love Asian cooking.  As soon as I mentioned I might go Asian for this challenge, they loaded me up with cookbooks and my search for a classic began.  After a few hours (read: days) of being paralyzed by choice, I arrived at Kung Pao Chicken. 

To be honest, I've never even eaten Kung Pao Chicken.  It's not something I'd ever pick on a Chinese menu (give me some Wonton Soup and I'm golden).  Needless to say, it's more than a little out of my comfort zone.

 The recipe I used is from Ken Hom's Easy Family Recipes from a Chinese-American Childhood.  It's not a cookbook I would have picked up on my own, but now I'm hoarding it and might accidentally "forget" to give it back.  Hom introduces his recipe for Kung Pao as "the closest recipe to the original."  Sold!  Let's do this.

I was surprised at how simple the cooking process was.  Gathering ingredients and preparing them was what took up most of my time with this dish.  The chicken is quickly cooked in a wok over very high heat, so there isn't a big time commitment involved and it's table-ready in just a few minutes.  Just make sure all your ingredients are prepped and at the ready.  This would be a great weeknight dish if you keep the right ingredients on hand in your pantry.

This dish was part of a greater Asian feast with my family, including Gyoza Panfried Dumplings and Steamed Sponge Cake (mostly because I couldn't decide what to blog).  I really enjoyed diving into the Asian cooking world, and thanks to this challenge, I'm no longer afraid to tackle Asian dishes.

Voting for the second challenge will be open 9AM ET September 27th through 9PM ET September 30th.  I'll make you some Kung Pao if you vote, I swear!  Pinkie promise.

Classic Kung Pao Chicken
from Easy Family Recipes From a Chinese-American Childhood by Ken Hom

1 pound boneless, skinless chicken breasts
1 egg white
1 teaspoon salt
1 teaspoon Asian sesame oil
2 teaspoons corn starch

2 cups water
1 1/2 tablespoons peanut oil
2 dried red chilies, split lengthwise
1/4 cup shelled raw peanuts
1 tablespoon finely sliced garlic
1 tablespoon finely chopped scallions
2 teaspoons finely chopped fresh ginger
2 tablespoons chicken broth
2 tablespoons Shaoxing rice wine or dry sherry
1 1/2 tablespoons dark soy sauce
2 teaspoons sugar
1 teaspoons Chinese black rice vinegar
1 teaspoon salt
2 teaspoons Asian sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water

Cut the chicken into 1-inch cubes.  Mix the chicken thoroughly with the egg white, salt, sesame oil and cornstarch.

Bring water to a boil in a saucepan.  Remove the saucepan from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking.  When the chicken pieces turn white, in about 2 minutes, quickly drain the chicken and all of the water in a stainless-steel colander set in a bowl.

Heat peanut oil in a  wok over high heat.  When the wok is very hot, toss in the chilies and stir-fry for a few seconds, until they blacken slightly.  Toss in the peanuts, garlic, scallions, and ginger and stir-fry for 1 minute, until they are lightly browned.  Add the cooked chicken, the stock, rice wine, soy sauce, sugar, vinegar, salt and sesame oil, then stir in the cornstarch mixture.  Continue to stir-fry for two minutes.  Serve at once with rice.

*Note: This is the water-cooked variation of this recipe. There's also a oil-cooked variation in the book.  I chose the water version for health reasons- I'm sure the fried version is delicious, too!