Hunan Kung Pao
Start your meal right with some savory bites of zesty chicken.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
- 20 eaches peeled and deveined large shrimp (21 to 30 per pound)
- 4 eaches green onions, cut into 3 inch lengths
- 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - cut into 1 inch cubes
- 16 peppers dried red chile peppers, cut in half
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup salted peanuts
- ½ cup vegetable oil, divided
- ¼ cup dark soy sauce
- 2 tablespoons rice wine
- 1 tablespoon cornstarch
- 4 teaspoons soy sauce
- 4 teaspoons rice wine
- 2 teaspoons Szechuan peppercorns
- 2 teaspoons sesame oil
- 2 teaspoons white sugar
- 2 dashes sesame oil, or to taste
Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.
Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.
Amount Per Serving Calories 790Total Fat 52gCholesterol 228mgSodium 1736mgCarbohydrates 21gProtein 59g