Kung Pao Chicken Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 1/2–3/4-inch bite-size pieces. Pat dry with a paper towel.

In a bowl, combine 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp salt, and 1 tsp ground white pepper. Add the chicken pieces and toss until evenly coated. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

In a small bowl, whisk together 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp black vinegar, 2 tsp sugar, 1 tsp hoisin, and 3 tbsp chicken stock or water until sugar dissolves.

In a separate small cup, mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Set both bowls aside near the stove.

Heat a wok or large skillet over high heat until very hot (a drop of water should sizzle and evaporate). Add 2 tbsp vegetable oil and swirl to coat.

When the oil is shimmering, add the marinated chicken in a single layer. Let it sear undisturbed for 30–45 seconds, then stir-fry for 2–3 minutes until the exterior is lightly browned but the chicken is not fully cooked through. Remove the chicken to a plate and set aside.

Wipe the wok quickly with a paper towel if there's burnt residue, then return to high heat. Add the remaining 1 tbsp oil. Add the Sichuan peppercorns and dried red chilies. Stir-fry for 20–30 seconds until fragrant—be careful not to burn the chilies (lower the heat briefly if they start to blacken excessively).

Add the julienned ginger and minced garlic. Stir-fry for about 15–20 seconds until aromatic.

Return the partially cooked chicken to the wok along with any juices on the plate. Stir to combine and stir-fry for 1 minute to finish cooking the chicken.

Stir the prepared sauce once more and pour it into the wok. Toss the chicken in the sauce for 30–45 seconds.

Give the cornstarch slurry a quick stir, then add it to the wok. Continue stirring for another 30 seconds until the sauce thickens and becomes glossy, coating the chicken.

Add the roasted peanuts and the sliced scallion greens. Toss for 10–15 seconds to warm the peanuts and wilt the scallions slightly. Taste and adjust seasoning: add a pinch of salt or a splash of soy if needed.

Remove from heat and transfer to a serving plate. Serve immediately with steamed rice.