Recipe: Kung Pao Chicken Dip

One could argue that this recipe epitomizes our food philosophy: Chinese food+cheese = winning. When you can’t decide whether to order takeout Chinese or pizza, this dish gives you the best of both worlds. Spicy, gooey, and downright addictive, it entices guests to crowd around the snack table at parties, or calls ysou to consume a bowl by yourself on the couch. We serve it with house-made crackers at the restaurant, but also love crostini or a hunk of crusty bread and a generous helping of peanuts. (Check out this and other great recipes in the cookbook, Double Awesome Chinese Food)

INGREDIENTS

1/4 cup (60g) black vinegar (substitute rice vinegar if gluten-free)

2 1/2 tablespoons (30g) sugar

2 tablespoons (30g) soy sauce (substitute tamari if gluten free)

2 tablespoons (30g) Apple Hoisin Sauce or store-bought hoisin sauce

2 tablespoons (30g) Shaoxing wine

2 tablespoons (26g) toasted sesame oil

2 tablespoons (14g) cornstarch

1 teaspoon (4g) Sichuan peppercorns, ground in a mortar and pestle or spice grinder

1 tablespoon (13g) neutral oil, such as canola or vegetable

4 scallions, thinly sliced

3 cloves garlic, minced

One 2-inch piece fresh ginger, minced

1 tablespoon (5g) chili flakes, or more as desired

3/4 cup (90g) shredded cheddar cheese

1/2 cup (110g) cream cheese

1/4 cup (60g) buttermilk, or 1 tablespoon whole milk plus 3 tablespoons plain yogurt (preferably whole)

8 Ounces (225g) chopped or shredded chicken

1/4 cup (30g) crushed peanuts optional

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Michael Piazza

INSTRUCTIONS

Whisk the vinegar, sugar, soy sauce, hoisin sauce, wine, sesame oil, cornstarch, and Sichuan peppercorns together in a medium bowl.

In a medium saucepan, heat the oil over medium high heat until shimmering, Add 3 of the scallions, garlic, and ginger and cook until softened and fragrant, a out 2 minutes.

Turn the heat down to low, then add the chili flakes and cook for 1 minute. Add the vinegar mixture and cook, stirring, for another minute to combine and thicken. Add the cheddar cheese, cream cheese, buttermilk, and chicken and stir to incorporate all the ingredients. Cook, stirring occasionally, until the cheese is melted, then taste for seasoning. Transfer to a serving dish and spring with the remaining scallion slices and crushed peanuts. Serve with crostini, crackers, or bread.