Recipe: Kung Pao Chicken () Ingredients: 1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless

chicken drumsticks) 3 tablespoons roasted peanuts 8-12 dried red chilies (deseeded and cut into halves) 3 tablespoons cooking oil 5 slices peeled fresh ginger 2 gloves garlic (sliced diagonally) 1 stalk scallion (chopped) For the marinate: 1 tablespoon corn starch 2 teaspoons soy sauce 1 tablespoon Shaoxing wine 1 teaspoon oil For the sauce: 1 1/2 tablespoon light soy sauce 1 teaspoon dark soy sauce 1 teaspoon sugar 1/4 teaspoon black vinegar 2 tablespoons water 1 teaspoon corn starch Method: 1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes. 2. Mix the sauce ingredients in a small bowl and set aside. 3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. 4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes. 5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies. 6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat. 7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times. 8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce. 9. Add in the scallions and stir evenly. 10. Dish out and serve hot with steamed white rice. Cooks Notes: 1. You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish. 2. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. I f its not salty, add a little salt to taste.

General Tsos Chicken Recipe Ingredients: 10 oz boneless skinless chicken meat (thigh or breast), cut into bite-sized pieces 1/2 tablespoon Shaoxing wine Pinch of salt 1/3 cup cornstarch Oil for deep frying 1 1/2 tablespoons oil 3 slices peeled ginger, finely minced 1 clove garlic, finely minced 4-5 dried red chiles, rinsed and deseeded 2 stalks scallion, white-part only, cut into 1-inch lengths Sauce: 2 1/2 3 tablespoons Chinese rice vinegar 2 1/2 tablespoons soy sauce 1/2 tablespoon dark soy sauce 1 teaspoon Hoisin sauce 1/4 cup water 2 1/2 tablespoons sugar 1/2 tablespoon Shaoxing Wine 1 scant tablespoon corn starch Method: Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside. Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken on a dish lined with paper towels. Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately

Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets)

Note: For best results, use Popeye's chicken nuggets or popcorn shrimp. Other brands will work if necessary.

Ingredients

1/4 cup low-sodium chicken stock 1 tablespoon soy sauce 1 tablespoon Shaoxing wine (or dry sherry, in unavailable) 1 tablespoon Chinese black vinegar (Chinkiang vinegar) 1 tablespoon Sichuan fermented chili-bean paste 2 teaspoons sugar 2 teaspoons cornstarch 2 tablespoons vegetable oil 1 long hot green pepper, sliced thinly on the bias 2 small leeks, white and light green parts only sliced into 1/4-inch segments 1 large stalk of celery, sliced on the bias into 1/4-inch slices 2 cloves minced garlic (about 2 teaspoons) 1 teaspoon minced fresh ginger

12 hot Chinese whole dry chili peppers 1/2 cup roasted peanuts 18 to 24 Popeye's Chicken Nuggets or 3 orders Popeye's Popcorn Shrimp 2 tablespoons toasted and ground Sichuan peppercorns

Procedures

1. 1
Combine stock, soy sauce, wine, vinegar, chili-bean paste, sugar, and cornstarch in a small bowl and whisk with a fork until combined and homogeneous.

2. 2
Heat oil in a large wok over high heat until smoking. Add peppers, leeks, and celery and stir fry, letting them sit long enough to get slightly charred on once side before tossing and flipping. Cook until tender but still bright green, about 1 1/2 minutes tota. Add garlic, ginger, chilis, and peanuts. Stir fry, tossing regularly until fragrant, about 30 seconds.

3. 3
Add chicken or shrimp and reserved sauce and stir fry until sauce is thick and glossy and all the food is nicely coated. Add half of Sichuan peppercorns and toss to combine. Transfer to a hot plate, sprinkle with remaining Sichuan peppercorn, and serve immediately.

Popeye Tso's Chicken (General Tso's Chicken Made with Popeye's Chicken Nuggets)

Ingredients

1/4 cup low sodium chicken stock 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 2 tablespoons hoisin sauce 1 teaspoon Chinese chili paste 2 teaspoons sesame oil 3 tablespoons sugar 2 teaspoons cornstarch 2 tablespons vegetable oil 2 cloves minced garlic (about 2 teaspoons 1 teapsoon minced fresh ginger A half dozen dried red whole chilis 18 to 24 pieces Popeye's Chicken Nuggets, or 3 order Popeye's Popcorn Shrimp 3 scallion greens, sliced

Procedures

1. 1
Combine stock, soy sauce, vinegar, hoisin, chili paste, sesame oil, sugar, and cornstarch in a small bowl and mix with a fork until blended and smooth.

2. 2
Heat oil in a large wok over high heat until smoking. Add garlic and ginger and stir fry until fragrant, about 15 seconds. Immediately add whole chilies and chicken nuggets and toss to combine. Add sauce and simmer, stirring constantly, until thickened into a thick glossy glaze. Transfer contents immediately to a hot plate and serve with steamed rice.