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KUNG PAO CHICKEN INSPIRED BY SEINFELD

cook:

40 min

Picture for Kung Pao Chicken inspired by Seinfeld

2,041,593 views  This week, we're returning to the fictional land of New York City, where a sweating George Costanza proudly exclaims (in the third person) that he likes his chicken spicy. That chicken? Kung pao, a Chinese-American take on a traditional spicy Szechuan dish. I think. Either way, it's super-good, and warrants a couple practice runs!

4 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Chicken Marinade

For the Chicken Marinade

boneless skinless chicken thighs or breasts, cut into 1/2” cubes

12 oz boneless skinless chicken thighs or breasts, cut into 1/2” cubes

egg white

1 egg white

water

1 tbsp water

sesame oil

2 tsp sesame oil

soy sauce, preferably dark

2 tbsp soy sauce, preferably dark

Shaoxing vinegar (or rice vinegar)

1 tbsp Shaoxing vinegar (or rice vinegar)

cornstarch

2 tsp cornstarch

kosher salt

¼ tsp kosher salt

white pepper

¼ tsp white pepper

For the Kung Pao Sauce

For the Kung Pao Sauce

granulated sugar

1 ½ tbsp granulated sugar

cornstarch

2 tsp cornstarch

kosher salt

½ tsp kosher salt

soy sauce

1 ½ tbsp soy sauce

Shaoxing vinegar

1 tbsp Shaoxing vinegar

Black vinegar

2 tbsp Black vinegar

granulated chicken boullion powder

1 tsp granulated chicken boullion powder

chili bean paste/sauce

1 tbsp chili bean paste/sauce

For the Kung Pao Chicken

For the Kung Pao Chicken

As needed peanut oil

As needed peanut oil

raw peanuts, shelled + skin removed

¾ cup raw peanuts, shelled + skin removed

Sichuan peppercorns

½ cup Sichuan peppercorns

Marinated Chicken

Marinated Chicken

Tien Tsin peppers, chile japones, or chiles de árbol, stem + seeds removed + roughly chopped

9 Tien Tsin peppers, chile japones, or chiles de árbol, stem + seeds removed + roughly chopped

green onions (whites only), cut into 1” segments

7 green onions (whites only), cut into 1” segments

knob fresh ginger, peeled + minced (not grated)

1 inch knob fresh ginger, peeled + minced (not grated)

garlic cloves, minced

4 ½ garlic cloves, minced

Kung Pao Sauce

Kung Pao Sauce

TOOLS

Babish Mixing Bowl

Babish Mixing Bowl

Babish Tiny Whisk Set

Babish Tiny Whisk Set

Babish Colander

Babish Colander

Babish Saute Pan

Babish Saute Pan

Babish Wok

Babish Wok

Babish Frying Pan

Babish Frying Pan

Babish Everyday Pan

Babish Everyday Pan

Babish Mini Prep Bowls

Babish Mini Prep Bowls

Babish Measuring Cups and Spoons set

Babish Measuring Cups and Spoons set

DIRECTIONS

1.

For the Chicken Marinade

1.

Combine the chicken, egg white, and water in a medium bowl.

boneless skinless chicken thighs or breasts, cut into 1/2” cubes

12 oz boneless skinless chicken thighs or breasts, cut into 1/2” cubes

egg white

1 egg white

water

1 tbsp water

2.

Using a gloved hand, combine the ingredients and massage the chicken. The result should be a thickened paste which encompasses the chicken.

3.

Add the sesame oil, soy sauce, vinegar, cornstarch, salt, and white pepper. Once again, stir and massage the chicken until well combined and thickened.

sesame oil

2 tsp sesame oil

soy sauce, preferably dark

2 tbsp soy sauce, preferably dark

Shaoxing vinegar (or rice vinegar)

1 tbsp Shaoxing vinegar (or rice vinegar)

cornstarch

2 tsp cornstarch

kosher salt

¼ tsp kosher salt

white pepper

¼ tsp white pepper

4.

Allow the chicken to marinate at room temperature for 15-20 minutes.

5.

For the Kung Pao Sauce

1.

In a small bowl, whisk together the sugar, cornstarch, and salt.

granulated sugar

1 ½ tbsp granulated sugar

cornstarch

2 tsp cornstarch

kosher salt

½ tsp kosher salt

2.

In a medium bowl, combine the soy sauce, both vinegars, bouillon powder, water, chili bean paste (if using), and the cornstarch mixture.

soy sauce

1 ½ tbsp soy sauce

Shaoxing vinegar

1 tbsp Shaoxing vinegar

Black vinegar

2 tbsp Black vinegar

granulated chicken boullion powder

1 tsp granulated chicken boullion powder

chili bean paste/sauce

1 tbsp chili bean paste/sauce

3.

Reserve until ready to use.

4.

For the Kung Pao Chicken

1.

Prepare your stove top with one large wok. Next to the wok, place a fine mesh sieve into a deep saute pan, this will be used to strain the oil/ingredients thoroughout the cooking process.

2.

Add about ½ cup of peanut oil to a cold wok, then heat over high heat while swirling the oil. Once the oil begins to smoke, remove the oil from the wok. This helps temper the wok before cooking.

As needed peanut oil

½ cup As needed peanut oil

3.

Reduce the heat to medium-high and add about 2 cups of new peanut oil to the wok.

As needed peanut oil

2 cups As needed peanut oil

4.

Once the new oil has preheated, add the peanuts and cook for 30 seconds - 1 minute, or until they are completely crisp but not too dark. Make sure to stir the peanuts with a metal spoon or ladle to prevent them from burning.

raw peanuts, shelled + skin removed

¾ cup raw peanuts, shelled + skin removed

5.

Once the peanuts are crispy, strain and reserve the peanuts. Add the oil back to the wok.

6.

Add the sichuan peppercorns. Toast them in the oil for 30 seconds, making sure they don’t burn. Strain and discard the peppercorns. Transfer the now seasoned oil back to the wok.

Sichuan peppercorns

½ cup Sichuan peppercorns

7.

Turn the heat to high, then add the chicken and cook for 30 seconds or until the chicken has turned completely opaque, but not cooked through. Strain the chicken out and add about ½ cup of the fry oil back to the wok.

Marinated Chicken

Marinated Chicken

8.

Then, add the dried peppers/chiles and green onions to the wok and cook for 30 seconds. If the mixture gets too dry, add another more preanut oil as needed to the wok.

Tien Tsin peppers, chile japones, or chiles de árbol, stem + seeds removed + roughly chopped

9 Tien Tsin peppers, chile japones, or chiles de árbol, stem + seeds removed + roughly chopped

green onions (whites only), cut into 1” segments

7 green onions (whites only), cut into 1” segments

9.

Add the ginger and garlic, cook for 30 seconds. Add the kung pao sauce, chicken, and peanuts back to the wok and stir to combine. Optionally, add more soy sauce or bean paste to deepen the color and flavor. Cook the stir fry for an additional 30 seconds to combine the flavors.

knob fresh ginger, peeled + minced (not grated)

1 inch knob fresh ginger, peeled + minced (not grated)

garlic cloves, minced

4 ½ garlic cloves, minced

Kung Pao Sauce

Kung Pao Sauce

10.

Serve immediately.

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