宮保雞丁 (kung pao chicken)

Note: new version here

What makes mine different is: ground peanuts, chili oil in lieu of whole chili/peppercorns, lemon juice.

The stuff

• 1 pound boneless skinless chicken breast, cubed to L = 15mm, brined.  If you're not sure what 15mm looks like, get a ruler.  This dish works with pieces up to 1" cube in size.
• 1/3c coarse crushed peanuts, roasted (see below)

 Sauce stuff

• 2 green onions, whites thinly sliced and greens reserved for garnish
• 2 garlic cloves minced
• .5" ginger, grated
• 3 TB soy
• 2 TB 紹興酒 Shao xing rice wine
• 2 TB dark brown sugar, packed
• 2TB lemon juice, divided (Using a sour grapefruit also works)
• 2TB chili oil
• OPTIONAL: zest of a half a lemon (or grapefruit zest if using for the acid)

-To get peanuts roasted, dry toast in a wok or skillet on medium heat until fragrant.  Or, put in a 350F oven, stirring every 5 minutes, for a total of 15 minutes, or until fragrant.

-Once chicken is brined, thoroughly wash chicken and drain.  Mix with just enough cornstarch that the chicken starts sticking to itself, probably 2 to 3 tablespoons.

-Heat a well seasoned wok with about 1 tablespoon of cooking oil until shimmering.  Add the chicken and spread out into a single layered "pancake" (if your wok is small, divide the chicken into appropriate sized batches).  Cook for about 2 minutes or until you can see the chicken start turning white from cooking up to about a third of the thickness.  Use a thin, wide spatula to loosen the chicken and rotate in the pan to make sure that your "pancake" is holding together.  Flip the pancake (or slide the chicken out onto a plate and flip the whole assembly back into the wok uncooked side down).  Cook another 2 minutes or until this side starts showing white coming up the sides of the chicken as well.  Break the pancake with the spatula, then stir fry quickly, tossing in the wok until the chicken is just tinged pink in most areas, about another minute or two.  Reserve chicken.

-Heat the sauce ingredients excluding the chili oil and 1 reserved tablespoon of lemon juice on high until it turns into a very thick, dark caramel with lots of small bubbles forming.  You want this to be REALLY thick because the juices and oil on the exterior of the chicken will dilute the sauce when you mix it.  Add the ginger, green onion whites, and garlic and cook in the caramel until fragrant, about 30 seconds.  Add the chicken, half of the peanuts, chili oil, and remaining lemon juice and coat the chicken and finish cooking it, about another 30 seconds to a minute.  Plate the chicken, sprinkle with remaining roasted peanuts and green onion greens and serve immediately.