Kung Pao Chicken-- as delicious as it looks!What is sexy food? Do you strip down to eat it or is that the result afterward?
With Shine Supper Club's latest challenge for submitting a "sexiest food recipe," I had to contribute, since I'm Shine's unofficial dating and relationship expert blogger (who happens to be a pretty good cook, too).
I thought about what kind of food would trigger the lascivious thoughts or turn up the heat and came up with my recipe for creating Kung Pao Chicken. I have yet to meet a taste-tester that didn't LOVE it and there's never any leftovers when I make this dish.
First, it's already in bite size pieces, so there's no need to take your eyes off of each other while cutting food. Just poke a fork into it and feed each other!
Then there's the rich, spicy factor and the burst of flavor that is sure to give you a mouth-gasm (in case you're single and still want to savor the moment).
To add to the experience, this dish is best served with a dark, smoky red wine to enhance the robust quality. And you all know where red wine can lead to...
So here is a sexy recipe for Kung Pao Chicken that's sure to spice up your libido:
Sexy, Spicy Kung Pao Chicken
1 lb. chicken breast cut into 1 inch cubes
few dashes salt
1/2 cup corn starch (+1 tsp for sauce)
4-6 dry red chili peppers (or 1/2 tsp flakes) to taste
1/2 cup unsalted peanuts
4-5 green onions cleaned and cut into 1/2 inch rounds
2 garlic cloves (pressed or minced)
1 tsp. garlic chili bean sauce
1/4 cup soy sauce
1/4 cup dry red wine
1/4 cup rice vinegar
1 tsp. sugar
1 tsp. cornstarch
1 tsp. sesame seed oil
Peanut oil for frying
1. Shake some salt on chicken breast cubes in bowl and mix well. Add the cornstarch and coat pieces evenly. Set aside.
2. Prepare the green onion and garlic and put aside in small bowl. Do the same for the sauce and set aside.
3. Heat about 1/2 cup peanut oil in wok on medium-high and fry cornstarch coated (shake off excess) chicken chunks. When they're slightly golden and no longer pink in the center, remove them with slotted spoon and place in serving bowl. Return wok to heat.
4. Add dry chili peppers and peanuts and toss until peppers turn bright red and peanuts are slightly brown. Remove from wok and add to serving dish with fried chicken pieces. Return wok to heat.
5. Add more oil if needed and lower heat. Add sliced green onions and garlic. Stir fry quickly for about a minute. Pour back contents of serving dish and stir fry to combine all ingredients.
6. Pour sauce mixture over contents in wok and toss quickly to coat evenly. Fry and stir for about a minute.
7. Return finished Kung Pao Chicken to serving bowl and enjoy while hot.
This is best accompanied by white, steamed rice, veggie stir fry side, dry red wine and the company of the one you love.
In the words of the late W.C. Fields, "I like cooking with wine. Sometimes, I put it in the food."
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an