Kung Pao Chicken with Pastrami Fried Rice

S6 E12 | The Sklar Brothers | Chinese Jewish Fusion | Something’s Burning

Randy and Jason Sklar return to the kitchen to talk about twinning, trade schools, skin tags, and whether OJ was really guilty. In honor of one of Bert’s favorite LA spots — Genghis Cohen — the crew dives into a Chinese / Jewish fusion menu: Kung Pao Chicken and Pastrami Fried Rice. Plus, they call Bert’s dad to see if he’s finally proud of him (the jury’s still out).

Ingredients

  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 3 egg whites
  • 3 tbsp cornstarch
  • 3 tbsp water
  • 3 tbsp light soy sauce
  • 1 ½ tsp white pepper
  • 3 tsp white sugar
  • ½ cup blanched unsalted peanuts
  • 2 tbsp peanut oil + more for frying
  • 1 ½ cups water
  • 1 red bell pepper, diced into 1-inch pieces
  • ½ small head broccoli, cut into small florets
  • 2 shallots, chunked
  • 4 garlic cloves, minced
  • 2 whole dried chilis
  • 8 green onions, cut into 1-inch pieces
  • Stir-Fry Sauce Ingredients:
    • 1 tbsp ground bean sauce
    • 2 tbsp dry white wine (kosher)
    • 2 tbsp light soy sauce
    • 1 tbsp vegetarian or kosher oyster sauce
    • 1 tsp sesame oil
    • 1 tsp white sugar
    • ¼ tsp salt
  • Slurry: ½ tsp cornstarch + 2 tbsp water
  • Pastrami Fried Rice Ingredients:
    • 2 cups Thai jasmine rice
    • 2 tbsp vegetable oil + more for frying
    • ½ white onion, finely diced
    • 2 green onions, finely diced (green parts only)
    • 3 eggs, beaten
    • 3 slices kosher pastrami, diced
    • 1 tbsp everything bagel seasoning
    • Salt and white pepper to taste
  • Fried Rice Sauce:
    • 2 tbsp light soy sauce
    • 2 tbsp dark soy sauce
    • 1 tsp white pepper
    • 1 tsp salt
    • 2 tbsp oil
    • 2 tsp chicken bouillon powder
  • Garnish: 3 tbsp fried shallots + 1 green onion, finely diced (green part only)

Method

  1. Whisk egg whites, cornstarch, water, soy sauce, sugar, pepper, and salt; add chicken and marinate.
  2. Mix all stir-fry sauce ingredients; set aside. Prepare slurry and vegetables.
  3. Heat wok over medium-low; add 2 tbsp peanut oil and fry peanuts 2 min; remove to paper towel.
  4. Add 3 tbsp oil, increase heat to high, and stir-fry chicken until browned (about 2 min). Remove.
  5. Pour 1 ½ cups water into wok; boil and blanch broccoli and bell pepper 30 sec; drain and wipe dry.
  6. Return wok to high heat, add 1 tbsp oil and the dried chilis; fry a few sec, then add shallots 30 sec.
  7. Add garlic 30 sec, then chicken; stir 30 sec. Add broccoli and pepper; stir 30 sec more.
  8. Pour in stir-fry sauce; stir 30 sec. Lower heat, add green onions and slurry; stir until thickened.
  9. Remove to plate and top with fried peanuts. Serve hot.
  10. Rinse jasmine rice until water runs clear; drain well.
  11. Heat skillet with 2 tbsp oil; add rice and stir 1 min to coat in oil.
  12. Transfer to rice cooker; add slightly less water than usual. Cook and fluff onto sheet tray to cool 20 min.
  13. Whisk fried-rice sauce ingredients together and set aside.
  14. Separate cooled rice with damp hands.
  15. Heat wok over high heat with 2 tbsp oil; turn to medium and add beaten eggs. Cook 30 sec to set; remove.
  16. Add 1 tbsp oil to wok; when hot, add rice and press/spread up sides 1–2 min.
  17. Add white onion and fry 1 min; add egg and pastrami; stir 1–2 min.
  18. Pour fried-rice sauce around edges of wok (not directly on rice); stir-fry to combine.
  19. Lower heat, add green onions and bagel seasoning; toss and transfer to serving bowl.
  20. Cover with towel to keep warm while cooking Kung Pao Chicken if doing both dishes together.
  21. Before serving, fluff rice with chopsticks or fork.
  22. Garnish with fried shallots and green onions.
  23. Serve Kung Pao Chicken and Pastrami Fried Rice side by side for a Chinese–Jewish fusion feast.

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