Kung Bo Chicken Recipe

Prepare chicken

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

In a medium bowl combine 1.5 tbs light soy sauce, 1 tbs Shaoxing wine, and 1 tbs cornstarch. Add the chicken pieces and toss until evenly coated. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Heat a large wok or heavy skillet over high heat until smoking slightly. Add 2 tbs vegetable oil and swirl to coat. Working in a single layer (do not crowd), add marinated chicken pieces and stir-fry 3–4 minutes until edges are nicely browned and just cooked through. Remove chicken to a plate and set aside. If necessary, add another 1 tbs oil between batches.

While the chicken marinates, whisk together sauce ingredients in a small bowl: 0.5 tbs dark soy sauce, 1 tbs light soy sauce, 0.5 tbs black or rice vinegar, 1 tsp sugar, 3 tbs chicken stock, 1 tsp hoisin (if using), and 0.5 tsp sesame oil. In a separate small cup, mix 1 tsp cornstarch with 1 tsp water to make a slurry and set aside.

Return the wok to high heat. Add a touch more oil if pan looks dry (about 1 tsp). Add 1 tsp Sichuan peppercorns and 8 dried red chilies. Stir-fry 15–30 seconds until fragrant and the chilies darken slightly — be careful not to burn them. The oil will become aromatic and lightly colored.

Add minced ginger (1 tbs) and minced garlic (3 cloves). Stir constantly for 20–30 seconds until fragrant but not browned.

Add the white parts of the scallions (reserve greens for garnish) and stir-fry 20–30 seconds to soften slightly.

Return the cooked chicken to the wok and toss with the aromatics for 30–45 seconds to reheat and combine flavors.

Pour the prepared sauce over the chicken and stir to combine. Bring the mixture to a simmer for about 30 seconds.

Give the cornstarch slurry a quick stir and add it to the wok while stirring constantly. Cook 30–60 seconds until sauce thickens and becomes glossy, coating the chicken evenly. Taste and adjust seasoning: add up to 1/4 tsp salt and 1/4 tsp black pepper if needed.

Stir in 1/2 cup roasted peanuts and most of the sliced scallion greens, reserving a small amount for garnish. Toss briefly to combine.

Turn off heat. Drizzle 1/4 tsp extra sesame oil if desired and give a final toss. Transfer Kung Bo Chicken to a serving plate, garnish with remaining scallion greens and extra peanuts if you like.

Serve immediately with steamed jasmine rice or plain white rice.