Okay, this is gonna hurt a little......

HENRY_WICKER_128634

The search for more heat -

Gung Bao Ji Ding (Kung Pao Chicken)

Habanero, Japones and Szechuan peppers

Find more posts tagged with

What’s for Dinner

Comments

Cheryl_71360

The pics are gorgeous. You should print them out and frame them.

anthony_34093

May I ask your recipe? Looks fantastic.

HENRY_WICKER_128634

Fairly simple prep and cooking.

2 lbs skinless, boneless chicken thighs cubed.

Marinade: tbsp soy sauce, tbsp Chinese cooking wine, tbsp water, tbsp sesame oil, tbsp potato starch. Marinate chicken refrigerated for 2 hours.

10+ Japonés chilies broken in half and seeds discarded, 1-2 Habanero/Scotch bonnet chilies very finely minced (protect eyes and mucus membranes), 1 tbsp whole Szechuan pepper

6 cloves garlic thinly sliced, 1 tbsp Ginger paste, 1 bunch scallions sliced in 1 inch sections.

2 c. roasted peanuts

Sauce: 2 tbsp seasoned rice vinegar, 1 tbsp soy sauce, 2 tbsp chicken stock, 2 tsp sesame oil, 2 tbsp potato starch. Mix well and set aside.

Hot Wok: melt 2 tbsp coconut oil, add chilies and Szechuan pepper when hot. Stir fry for about a minute. Add Chicken and stir fry until cooked through. Add scallions, garlic, and ginger and cook and additional 2 minutes. Add peanuts and stir in. Add sauce and cook to heat through and thicken, about two minutes. Serve hot with rice.

[adapted from Fuchsia Dunlop and my Mandarin teacher in High School]