Kung Pao Chicken Recipe

Prep the chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized cubes. Pat dry with paper towels.

In a medium bowl combine 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, 1 tablespoon cornstarch and the egg white. Whisk until smooth to make the velveting marinade.

Add the chicken pieces to the marinade, stir to coat thoroughly, and let sit at room temperature for 15–20 minutes (or refrigerate up to 1 hour). This will tenderize and protect the chicken during high-heat cooking.

Heat a wok or large heavy skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When oil is shimmering, add the marinated chicken in a single layer (do not overcrowd). Stir-fry for 3–4 minutes until the outside is set and lightly golden but the interior is still just cooked through. Remove chicken from wok to a plate and set aside.

While the chicken marinates, combine the sauce ingredients in a small bowl: 1.5 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon black vinegar, 1 teaspoon chili bean paste (or chili-garlic sauce), 1 teaspoon hoisin sauce, 2 teaspoons granulated sugar, and 1 tablespoon chicken broth or water. Stir to dissolve the sugar.

Whisk in the 1 teaspoon cornstarch (slurry) until smooth. Set the sauce aside near the stove so it's ready when stir-frying.

Return the wok to high heat and add the remaining 1 tablespoon vegetable oil. When the oil is very hot but not smoking, add 1 teaspoon Sichuan peppercorns and the dried red chilies. Stir constantly for 20–30 seconds until fragrant—be careful not to burn the chilies as they will turn bitter.

Add the minced garlic (3 cloves), minced ginger (1 tablespoon) and the white parts of the sliced scallions. Stir-fry 20–30 seconds until aromatic.

Pour the prepared sauce into the wok and let it bubble for 10–15 seconds to activate the cornstarch slurry.

Return the cooked chicken and any accumulated juices to the wok. Toss to coat thoroughly in the sauce and stir-fry for 1–2 minutes until the sauce thickens and the chicken is heated through.

Add the roasted peanuts and the green parts of the scallions; toss for another 30 seconds to combine and warm the peanuts.

Turn off the heat and drizzle 1/2 teaspoon sesame oil over the dish. Taste and adjust seasoning — add a pinch of salt or an extra splash (1/2 teaspoon) of light soy sauce if more saltiness is needed.

Transfer Kung Pao Chicken to a serving plate. Sprinkle optional toasted sesame seeds and sliced green onion greens over the top for garnish. Serve immediately with steamed white rice.