Koung Pao Chicken, Spicy Recipe

Prepare and marinate chicken

Trim chicken and cut into 1-inch pieces. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch and egg white (if using). Add chicken and toss to coat thoroughly. Marinate at least 15 minutes (up to 1 hour) in the refrigerator.

If you prefer a velvety texture (restaurant style), briefly blanche the marinated chicken in lightly simmering water for 30–45 seconds then remove and drain, or proceed directly to stir-frying.

Make the sauce

In a small bowl combine 3 tbs low-sodium soy sauce, 1 tbs black vinegar, 1 tbs hoisin, 1 tsp dark soy (optional), 1 tsp sugar and 1 tbs chicken stock or water. Stir to dissolve sugar. In a separate small cup mix 1 tsp cornstarch with 1 tbs water to form a slurry and add to the sauce bowl; set aside.

Heat wok and prepare oil

Heat a wok or large skillet over high heat until very hot (1–2 minutes). Add 3 tbs vegetable oil and swirl to coat.

Fry dried chilies briefly: add dried red chilies to the hot oil and stir-fry 20–30 seconds until they darken slightly and become fragrant. Be careful not to burn them; remove and set aside if they begin to blacken too quickly.

Add ginger and the white parts of the scallions to the oil and stir-fry 20–30 seconds until aromatic. Add garlic and fresh red chilies (if using) and stir 10–15 seconds until fragrant (don’t let garlic brown).

Add the marinated chicken to the wok in a single layer. Stir-fry over high heat 3–5 minutes, tossing constantly, until chicken is cooked through and lightly browned. If you blanched the chicken earlier reduce stir time to 1–2 minutes to reheat and sear.

Return the toasted dried chilies to the wok and stir to combine with the chicken.

Add sauce and finish

Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the chicken. Stir continuously as the sauce comes to a simmer and thickens, about 30–60 seconds. If sauce becomes too thick add 1–2 tbs water or stock to loosen.

Stir in roasted peanuts and the green parts of the scallions. Quickly toss to coat and heat through (15–30 seconds).

Remove from heat. Drizzle 1/2 tsp sesame oil over the dish, sprinkle 1/4 tsp white pepper and 1/4 tsp salt to taste. If using, sprinkle 1/2 tsp toasted ground Sichuan peppercorns for numbing heat. Toss once and transfer to a serving plate.

Serve immediately with steamed rice. Leftovers can be refrigerated up to 2 days; reheat gently in a skillet with a splash of water.