Ah, Bruce Lee, what a legend! From the streets to the silver screen, his journey was something else, eh? A true martial arts master and a total icon. He knew he was going to be a star, you know? That kind of confidence, it’s what we Asians call “ki” – inner power, man!
Bruce Lee: A Path Forged in Fire
This picture, it really captures that fiery spirit, that unwavering focus. He wasn’t just acting, he was living it. The sweat, the grit, the determination… it’s all there, staring right back at you.
To celebrate the Little Dragon, I thought I’d share a simple, yet powerful, dish that reminds me of the energy and focus he brought to everything. This Kung Pao Chicken recipe is quick, flavorful, and will leave you feeling ready to take on the world, just like Bruce.
Kung Pao Chicken: The Bruce Lee of Stir-Fries
Just like Bruce’s Jeet Kune Do, this recipe is all about simplicity and efficiency. No fancy techniques, just powerful flavors combined with speed and precision.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 2 tablespoons peanut oil (or vegetable oil)
- 1/2 cup roasted peanuts
- 1/4 cup dried red chili peppers, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 scallions, chopped
- 1/4 cup Kung Pao Sauce (recipe below)
Kung Pao Sauce Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/4 teaspoon chili oil (optional, for extra heat)
Instructions:
- Marinate the Chicken: In a bowl, combine the chicken with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, and 1/2 teaspoon white pepper. Mix well and let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
- Prepare the Kung Pao Sauce: In a small bowl, whisk together all the Kung Pao Sauce ingredients until well combined. Set aside.
- Stir-Fry the Chicken: Heat 1 tablespoon of peanut oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
- Stir-Fry Aromatics: Add the remaining 1 tablespoon of peanut oil to the wok. Add the dried chili peppers, garlic, and ginger. Stir-fry for about 30 seconds, or until fragrant, being careful not to burn the garlic.
- Combine Everything: Add the cooked chicken back to the wok. Pour in the Kung Pao Sauce and stir-fry for 1-2 minutes, until the sauce has thickened and coats the chicken.
- Finish and Serve: Stir in the roasted peanuts and chopped scallions. Serve immediately over rice. A little chili oil drizzled on top wouldn’t hurt, eh?
This Kung Pao Chicken is a simple yet powerful dish, just like Bruce Lee. It’s all about speed, precision, and a burst of flavor. So go ahead, give it a try and channel your inner Dragon!
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Bruce Lee’s Long, Violent Journey To Immortality: ‘He Knew The Star
www.independent.co.ukBruce Lee’s long, violent journey to immortality: ‘He knew the star …
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