Kung Pao Griffon - DnD Inspired Cooking
After a successful monster hunt contract completed, your DnD party can dig into this spicy chicken-inspired recipe using your fresh game!
Servings 4 adventurers
Calories 652kcal
Cost 15 gold
Equipment
- Wok or large skillet
Ingredients
Chicken Marinade
- 1½ pounds boneless skinless chicken thighs cut into 1/2 to 3/4-inch pieces
- 2 tsp soy sauce
- 2 tsp dry sherry
- 1 tsp cornstarch
Veggie Mixes
- ½ tbsp whole coriander toasted in a skillet for 30 seconds
- ½ tbsp whole black peppercorns toasted in a skillet for 30 seconds
- 3 scallions whites minced, and greens sliced, reserved separately
- 1 tbsp dry garlic
- 1 tbsp minced fresh ginger
Sauce
- 1⅓ tbsp soy sauce
- 1⅓ tbsp sherry wine
- 1 tbsp rice vinegar
- 2 tsp corn starch
- 2 tbsp fermented chili-bean paste
- 2 teaspoons sugar
The Rest
- ⅓ cup grapeseed oil preferred for its high smoke point, but you'll survive with other oils
- ½ tbsp whole coriander toasted in a skillet for 30 seconds
- ½ tbsp whole black peppercorns toasted in a skillet for 30 seconds
- 12 hot Chinese dry chile peppers seeded
- 3 tbsp nut butter we used almond
- 3 small leeks with the white and light green parts chopped into thin slices
- 2 cups rice cooked
Instructions
- Combine the chicken and marinade ingredients in a large bowl and allow to marinade in the fridge up to 1 hour. If you have the time, set it on the counter to return to room temp for 30 minutes before cooking.
- Grind the coriander and peppercorns from the veggie mixes and combine with the scallion greens and set aside. Then throw together the scallion whites, garlic, and ginger and set aside.
- Combine the sauce ingredients and mix thoroughly, then set aside.
- Set a strainer over a bowl off to the side while you heat up a wok with a bit of your cooking oil over a high heat cooking fire or stove. Once the oil is shimmering, throw in the coriander and peppercorns from The Rest with the dried chiles and cook about fifteen seconds, mixing vigorously. Immediately remove and place on the strainer over the bowl to drain, then discard the coriander and peppercorns.
- Return the wok to high heat and pour in another splash of your cooking oil and half of the chicken, then spread the chicken out in an even layer. Cook for 1 minute without stirring, then tossing constantly cook for another 75 seconds. Transfer to a large bowl, wipe out the excess oil from the wok, then repeat for the second half of the chicken.
- Fry the leeks for about 1 minute, then add in the chicken, chiles, and remaining oil and toss for 10 seconds. Form a hole in the center and pour in the scallion whites veggie mix. Toss just the veggie mix around for about 15 seconds, then fold together everything in the wok and add in the sauce and nut butter. Remove from heat after another 10 seconds.
- Serve to hungry adventurers over a bowl of rice and top with some of the scallion greens veggie mix. Enjoy!
Notes
This recipe was so delicious! The chicken thighs came out juicy and tender and the sauce was incredible. This recipe takes a lot of small preps, but once you make this once we bet you'll be able (and wanting) to make it a second time much much faster. Frying the ingredients in a wok is a ton of fun, but a large skillet works great too. We used almond butter due to an allergy, but any sort of butter should work to add a creamy savory layer to the sauce. All in all this is one of our favorite recipes! Feel free to bring in some more game for us to cook for you after your DnD party's next monster hunt!