with Orange Aioli
16 wontons, halved into triangles & fried in oil until crisp
Orange aioli, recipe follows
Kung Pao chicken, recipe follows
3/4 c. peanuts, chopped
2 Scallions, thinly sliced, for garnish
2 Tbs. chopped cilantro, for garnish
Place wontons on a serving platter. Top each with a dollop of orange aioli, Kung Pao chicken and garnish with peanuts, scallions and cilantro.
1 cup orange juice
3/4 cup mayonnaise
Kosher salt, to taste
Juice of 1 lime
In small sauce pot over medium heat, reduce orange juice to 3 tablespoons; let cool. Whisk into mayonnaise. Season to taste with salt and lime juice.
3 chicken breasts
1/4 c. vodka
1/4 c. soy sauce
Kung Pao sauce, recipe follows
Toss chicken with vodka and soy sauce; marinate for an hour. Grill, cool, slice thinly and toss with Kung Pao Sauce.
2 Tbs. canola oil
1/2 c. diced onion
8 cloves garlic, chopped
4 Tbs. minced fresh ginger
1/8 tsp. ground star anise
1/8 tsp. roasted & ground Sichuan peppercorns
1/2 c. Chateau Ste. Michelle Riesling or Gweurztraminer
3 Tbs. soy sauce
1 tsp. sugar
2 Tbs. hoisin sauce
2 Tbs. balsamic vinegar
2 dried anchos, soaked & chopped
1 tsp. sambal oelek or chile paste
4 c. chicken stock
1 Tbs. cornstarch mixed with 1 Tbs. water
Lime juice, to season if desired
Heat oil in medium saucepot; saute onion, garlic, ginger, star anise & pepper until onion is soft and golden. Deglaze with wine and reduce until nearly absorbed. Whisk in soy, sugar, hoisin, balsamic, anchos and sambal; bring mixture to a boil. Reduce heat and simmer until sauce reduces by half.
Whisk in stock and cornstarch/water mixture; continue to simmer for another 20 minutes until sauce is thickened. Strain. Season to taste with more soy, balsamic or lime juice.