Kung Pao Chicken Recipe

Combine and marinate

In a bowl, mix 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1/4 tsp salt and 1/8 tsp white pepper. Add the 1 lb cubed chicken, toss to coat thoroughly, cover and refrigerate for 20–30 minutes while you prepare the other ingredients.

Mix sauce

In a small bowl, whisk together 1/2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp black or rice vinegar, 1/2 tbsp hoisin, 1/4 cup chicken stock (or water), 1 tsp sugar and 1 tsp cornstarch until smooth. Set aside.

Prepare aromatics

Slice the scallions, separating whites from greens. Slice garlic, julienne ginger, halve dried chilies (remove stems if desired). If using bell pepper, dice into 1/2-inch pieces.

Heat oil and bloom spices

Heat a wok or large skillet over high heat until very hot. Add 2 tbsp oil and swirl. Add 8 dried chilies and 1 tsp Sichuan peppercorns. Stir constantly for 20–30 seconds until fragrant and chilies darken slightly but do not burn. Remove chilies and peppercorns to a paper towel if they begin to smoke heavily (to prevent bitterness).

Flash-fry chicken

Add remaining 1 tbsp oil to the hot wok. Add the marinated chicken in a single layer and spread out. Let sear without moving for 40–60 seconds to get a bit of color, then stir-fry for 1–2 more minutes until the exterior is set but not fully cooked through. Remove chicken to a plate and reserve.

Cook vegetables and aromatics

With wok still hot, add a splash more oil if needed, then add the white parts of the scallions, sliced garlic, julienned ginger and diced red bell pepper (if using). Stir-fry 30–45 seconds until fragrant and the bell pepper begins to soften.

Combine chicken and sauce

Return the partially cooked chicken and any accumulated juices to the wok. Stir briefly to combine. Give the prepared sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir constantly and cook 1–2 minutes until sauce thickens and the chicken is cooked through (internal temperature ~165°F / 74°C).

Add peanuts and scallion greens

Stir in 3/4 cup roasted peanuts and the reserved scallion greens. Toss for 15–30 seconds to coat everything in the glossy sauce.

Turn off heat. Drizzle 1/2 tsp sesame oil over the dish, toss once, then transfer to a serving plate. Garnish with additional sliced scallion greens. Serve immediately with steamed rice.