Adapted from Jim Hoveke, Ben Pao restaurant, Chicago IL (now closed)
This recipe is from a favorite Chinese styled restaurant that was once located in Chicago called Ben Pao. Ben Pao has since closed down, but before they did they had a cooking class and the provided this recipe for their most popular dish (and my wife’s favorite), Kung Pao Chicken.
1 hour total
keeps in the fridge for up to 3 days
Heat in wok until very hot.
Tsien tsien (or arbol) chiles, dried
Add to wok and stir fry until blackened.
Bell peppers, green, 1-inch dice
Bell peppers, red, 1-inch dice
Add to wok and stir fry until starting to soften, about 3 minutes or 4 minutes.
Scallions, white part only, thinly sliced
Add to wok and stir fry for 1 minute.
Sous vide chicken breast, roughly cut or torn into 1.5 inch pieces
Add ingredients to wok and stir fry 2 minutes to 3 minutes.
Ginger, peeled and grated
Peanuts, roasted, to taste
Add to wok along and stir fry for 30 seconds.
Corn starch slurry
If sauce needs to be thickened, add corn starch slurry a tablespoon at a time and stir fry for 30 seconds.
Thinly sliced scallions (reserved from above)
Garnish to taste with scalions and serve over rice.
When I make a batch of the sauce, I usually make enough for 20 single servings stored in 2 servings per bag.
Make chicken A and Kung Pao Sauce and store in fridge or freezer. Roast peanuts or use store bought. As in most wok cooking, it is imperative that you have all ingredients ready before firing up the wok, proper mise en place is essential.