Kungpao Chicken Ls Recipe

Prepare chicken

Trim any excess fat and cut the chicken thighs into 1/2" bite-sized cubes. Pat dry with paper towels.

In a medium bowl combine 1 tbs soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch and 1 tsp sugar. Add the chicken pieces and mix thoroughly so each piece is coated. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Heat a large wok or heavy skillet over high heat until hot. Add 1–2 tbs neutral oil and swirl to coat. When oil shimmers, add the marinated chicken in a single layer and stir-fry until the pieces are browned and just cooked through, about 4–6 minutes depending on size. Work in batches if necessary to avoid crowding. Remove chicken to a plate and reserve any fond in the wok.

While chicken marinates (or immediately after cooking it), whisk together the sauce: 2 tbs soy sauce, 1 tsp dark soy (if using), 1 tbs black or rice vinegar, 1 tsp hoisin, 1 tsp sugar, and 4 tbs chicken broth or water. In a small cup dissolve 1 tsp cornstarch into a tablespoon of the sauce or water to make a smooth slurry, then whisk it back into the sauce.

Return the wok to high heat and add another 1 tbs neutral oil if the pan looks dry. Add the dried red chiles and toasted Sichuan peppercorns and stir-fry briefly (20–30 seconds) until aromatic and the chiles darken slightly — be careful not to burn them.

Add the sliced garlic and julienned ginger and stir-fry for about 15–20 seconds until fragrant.

Add the cooked chicken back to the wok along with the scallion pieces and roasted peanuts. Stir to combine and bring the mixture to the heat.

Give the prepared sauce one quick stir (the cornstarch may settle) and pour it into the wok. Stir continuously as the sauce comes to a simmer and thickens, coating the chicken and other ingredients, about 1–2 minutes.

Once the sauce has thickened and glazed the chicken, remove from heat. Stir in 1/2 tsp sesame oil and adjust seasoning with a pinch of salt or a little more soy if needed. If using white pepper, sprinkle 1/4 tsp and toss.

Transfer to a serving plate and serve immediately with steamed rice. Garnish with extra scallion slices or a few whole roasted peanuts as desired.