bzarcher | Recipe File: Really awesome Kung Pao

I made Kung Pao chicken, after getting some Sauce Alchemy from Alex, and it was /really/ damn good.

Here's the basic, and I'll provide the moderately spicy version for most, and the spicier version I actually made tonight afterwards. :D

1 medium sized onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 medium chicken breasts
1 chix. boullion cube
1 c. water
3/4 c. peanuts
1 tbsp. hot pepper paste
1 tbsp. mirin
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 tbsp. sugar

Slice the chicken breasts and brown in sesame oil, then remove from the pan.
Put the veg and peanuts into the pan and stir-fry until the onions go clear and the peppers are beginning to cook.

In a small bowl, mix the mirin, pepper paste, vinegar, soy, and sugar.

Re-add the chicken to the mix, and then add the sauce mixture, boullion cube and water (or 1 c. chicken stock) and bring to a boil.

Once it's to a boil, mix a quick roux of 3 oz. water and 1 1/2 tsp corn starch and add to the dish. Stir it in, bring it to a final boil, and serve over rice!

This still has some kick to it, because of the pepper paste, but it's very flavorful and quite good!

Now, for the spicier version...

For the most part, this is the same.

In addition to the milder peppers, I also added 3 sliced up serrano chiles from my co-worker's garden, which add a nice flavor, but also raise the heat signifcantly.

Hurts so, so good tho.