THAI KUNG PAO RECIPES

Steps:

• In a medium bowl, combine ground chicken, garlic, ginger, green onions, and panko. Add egg and soy sauce and season with salt and few good cranks of pepper. Mix until well combined. Form into 16 equal sized meatballs. If mixture is too wet you can wet your hands lightly with water to help roll into balls.  In a large skillet over medium heat, heat oil. Add meatballs and cook until golden on all sides and internal temperature reaches 165°, 18 to 20 minutes. Remove from skillet and place on a plate to keep warm.  Meanwhile, in a small bowl, combine broth, soy sauce, cooking wine, vinegar, hoisin, and sugar. Add cornstarch and whisk until dissolved.  Wipe out any bits from skillet that are too dark. Return skillet over medium heat and add more oil as needed. Add bell peppers and cook until soft, 5 minutes. Add dried chilis, green onions, ginger, garlic, and pepper. Cook until fragrant, 2 minutes more. Add sauce mixture and return meatballs to skillet. Toss to coat meatballs. Reduce heat to a simmer and simmer until sauce is thickened and meatballs are warmed through, 5 minutes.  Top with peanuts and serve over rice.

Steps:

• In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
• Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
• In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chiles and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
• Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.