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     Title: Easy Kung Pao Chicken
Categories: Poultry, Chilies, Herbs
     Yield: 4 servings

     1 lb Boned, skinned chicken; in
          - 1/2" chunks
     3 tb Soy sauce
     2 ts Corn starch
          Salt & ground black or
          - Sichuan pepper
 1 1/2 tb Chinkiang (black) vinegar or
          - balsamic vinegar
     2 ts Sugar
   1/4 c  Neutral oil
   1/2 c  Small dried red chilies

 Mix the chicken, 1 tb soy sauce, 1 ts corn starch, and a big pinch
 of salt and pepper in a bowl until evenly coated. Let sit while you
 prepare the sauce.

 Stir the vinegar, sugar, remaining 2 tb soy sauce and 1 ts corn
 starch in a small bowl.

 Combine the oil and chiles in a wok or large nonstick skillet, and
 set over medium heat. When the chiles start to sizzle and brown,
 about 15 seconds, push them to one side of the pan. Add the chicken
 to the other side all at once and spread in a single, even layer.
 Cook, without moving the pieces, until the bottoms are dark golden
 brown, 3 to 5 minutes. If the chiles start to blacken, put them on
 top of the chicken so that they don't burn.

 Using a large spatula, flip the chicken in portions. Cook just
 until the meat almost loses all of its pinkness, 1 to 2 minutes
 more. Stir the sauce and pour it into the pan. Stir until the sauce
 thickens and slicks the chicken evenly. Immediately transfer to a
 plate and serve hot.

 Recipe from: Pearl Han and Grace Han

 Adapted by: Genevieve Ko

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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