Kung pao chicken is a classic dish that symbolizes prosperity, traditionally served at celebratory banquets for Chinese New Year.
• 3 tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons soy sauce
• ½ teaspoon salt
• 1-pound boneless, skinless chicken thighs, cut into cubes
• 4 or 5 dried chili peppers (Tianjin preferred) stems removed
• 3 whole scallions separated into white and green parts
• 2 teaspoons roasted Sichuan peppercorns (store-bought or homemade)
• ½ teaspoon sugar
• ¼ cup peanut oil
• 1/3 cup raw peanuts
1. Combine the wine, soy sauce, and salt in a bowl; add the chicken cubes and toss to coat evenly. Marinate for 20 minutes, or longer if possible.
2. Combine the white parts of the scallions, peppercorns, and sugar in the VENTRAY blender or VENTRAY food processor; process until finely ground. Add about 2 tablespoons of water and blend again briefly to make a paste.
3. Heat the oil in VENTRAY electric grill over high heat. Add the ground scallions and stir-fry for several minutes; then add the peanuts and continue cooking for 1 minute more.
4. Add the chicken cubes and marinade, bring to a boil, and cook, stirring constantly (for about 7 minutes) or until the chicken is no longer pink.
5. Remove from heat and stir in the fish sauce and lime juice, then transfer to a serving bowl and sprinkle with remaining scallions. Serve immediately, with rice vermicelli noodles on the side.
