Kung Pao Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces.

In a mixing bowl combine 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 egg white and 1/4 tsp salt. Whisk briefly until smooth.

Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 1 hour. This tenderizes and slightly velvets the chicken.

In a small bowl combine 1/2 tbs dark soy, 1 tbs light soy, 1 tbs black vinegar, 1 tbs Shaoxing wine, 1 tsp oyster sauce, 1 tsp sugar and 1/4 cup chicken stock (or water). Stir to dissolve the sugar and soy.

In a separate small cup mix 1 tsp cornstarch with 1 tbs water to make a slurry and set aside. This will be added at the end to thicken.

Heat a wok or large skillet over medium-high heat until hot. Add 2 tbs oil and swirl to coat. When oil is shimmering, add the marinated chicken in a single layer (work in batches if necessary) and stir-fry until the edges are opaque and lightly browned, about 3–4 minutes. Remove cooked chicken to a plate and set aside.

Wipe out the wok if there is excessive residue, then return to medium heat and add the remaining 1 tbs oil. Add the dried red chilies and 1 tsp Sichuan peppercorns. Stir constantly for about 30–45 seconds until fragrant but not burnt—be careful as chilies can darken quickly.

Add the minced garlic and minced ginger and the white parts of the scallions. Stir-fry 20–30 seconds until aromatic.

Return the cooked chicken and any accumulated juices to the wok. Toss to combine with the aromatics and chilies for about 1 minute.

Pour the prepared sauce over the chicken and stir to coat. Bring to a simmer, then stir the cornstarch slurry once more and pour into the wok while stirring continuously. Cook 1–2 minutes until the sauce thickens and becomes glossy.

Stir in the roasted peanuts, the green parts of the scallions, and 1/2 tsp sesame oil. Toss everything together for 30 seconds to combine and heat through.

Taste and adjust seasoning: if you want more saltiness add up to 1/2 tbs light soy; for more tang add a little extra black vinegar (up to 1/2 tbs).

Transfer the Kung Pao Chicken to a serving plate. Garnish with additional sliced scallion greens and 1/2 tsp toasted sesame seeds if using.

Serve hot with steamed rice. Leftovers keep in an airtight container in the refrigerator for up to 3 days.