Kung Pao Scotch Meat Pies

John made these for a combo Burns Night/Chinese New Year meal and they were incredible. He sent over his recipe for the archives.


 Combine below and marinade while prepping other ingredients.
1+ lb chicken
1 tbsp shaoxing wine / dry sherry
1 tbsp light soy
2 tsp baking soda
1 tsp cornstarch

Combine below to make kung pao sauce:
.5 cup chicken broth
5 tbsp soy sauce
2 tbsp black vinegar (or good balsamic)
2 tbsp peaty scotch
2 tsp dark soy
2 tsp hoisin (I used oyster)
2 tbsp sugar
1 tsp cornstarch

Stir fry:
4 cloves garlic
1 tbsp ginger
1/2 red pepper
1/2 green pepper
1 tbsp sichuaon peppercorns
4 green onions cut at 1 inch
.5 cup peanuts

Heat wok, add 1-2 tbsp oil, fry chicken until brown, remove chicken.
add more oil, add ginger, garlic, spices, stir fry.
Add some sauce (half?), bring to boil while stirring.
Add chicken and peppers, stir until coated.
Add green onions, peanuts and (optional) 1-2 tsp sesame oil)

Pie crusts:
3 cups flour
.5 tsp salt
6 tbsp butter
3/4 cup water

Whisk flour and salt. Make well in flour. Boil butter and water until hot but not quite boiling Add to bowl with flour, stir until evenly moistured an still warm.
Turn the dough onto lightly floured surface.
Roll to 1/4″ thick. Cut to 6″
place 6″ cuts into muffin rings on baking sheet. Add filling. Top with smaller cut lids. Add steam holes to lids. Bake ~20 minutes or until turning brown.
Remove and serve.

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