Kung Pao Chicken Recipe

Combine and rest

In a medium bowl combine 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Add the cubed chicken and mix until pieces are evenly coated. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Mix sauce

In a small bowl whisk together 1 tsp dark soy sauce, 1 tbs light soy sauce, 1 tsp black vinegar, 1 tsp Shaoxing wine, 1 tsp hoisin, 3 tbs chicken stock (or water), 1 tsp sugar and 1 tsp cornstarch until smooth. Set aside.

Prep aromatics and nuts

Have the dried chilies, toasted Sichuan peppercorns, sliced garlic, julienned ginger, and separated scallions ready at the wok/stove. Measure the peanuts and keep them close by.

Heat oil and crisp chilies

Heat a wok or large heavy skillet over high heat until hot. Add 2 tbs of the oil and swirl. When the oil is shimmering, add the dried chilies and Sichuan peppercorns and stir-fry 20–30 seconds until fragrant and chilies darken slightly (be careful not to burn). Remove the chilies and peppercorns with a slotted spoon and set aside on a plate (they continue to crisp in residual oil).

Cook chicken

Add the remaining 1 tbs oil to the wok and heat until very hot. Add the marinated chicken in a single layer and stir-fry without crowding for 2–3 minutes, turning so pieces brown evenly. Continue stir-frying until chicken is nearly cooked through (about 3–4 minutes total depending on size). Remove the chicken to the plate with chilies.

Aromatics and sauce

Add the sliced garlic, julienned ginger, and the white parts of the scallions to the hot wok and stir-fry 20–30 seconds until aromatic. Return the chicken and reserved chilies/peppercorns to the wok. Give the prepared sauce a quick stir (cornstarch may have settled) and pour it over the chicken. Stir constantly for 1–2 minutes until the sauce thickens and glazes the chicken evenly.

Finish

Stir in the roasted peanuts and the green parts of the scallions. Toss everything together for 30 seconds. Taste and adjust — add a pinch of salt or a few drops of soy if needed. Transfer to a serving plate immediately.

Serve the Kung Pao chicken hot over steamed white rice. Leftovers keep refrigerated up to 3 days; reheat gently in a skillet.