Kung Pao Chicken Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into 1-inch bite-sized cubes.

In a bowl, combine 2 tbs soy sauce (for marinade), 1 tbs Shaoxing wine, 1 tbs cornstarch, and 1/4 tsp salt. Add the chicken pieces and toss to coat. Let marinate at room temperature for 15 minutes or refrigerate up to 1 hour.

While the chicken marinates, whisk together the sauce: 1.5 tbs soy sauce (sauce), 0.5 tbs dark soy sauce, 1 tbs black or rice vinegar, 1 tsp sugar, and 0.5 tbs hoisin (if using). Taste and adjust: it should be tangy-salty with a touch of sweetness.

Make a slurry by dissolving 1 tsp cornstarch in 2 tbs warm water; set aside. This will be added at the end to thicken the sauce.

Prepare aromatics: slice scallions separating whites and greens; mince garlic and ginger. Have dried chiles and Sichuan peppercorns measured and ready near the wok (stir-fry moves quickly).

Heat a wok or large heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat.

Add the marinated chicken in a single layer (work in two batches if necessary to avoid crowding). Let sear undisturbed for about 1 minute to get color, then stir-fry for another 1–2 minutes until mostly cooked through but not dry. Remove chicken to a plate and set aside.

Lower heat slightly if the oil is smoking excessively. Add a little more oil (about 1 tbs) if the wok is dry. Add the Sichuan peppercorns and whole dried chiles; stir-fry for about 30 seconds until fragrant. Be careful not to burn the chiles—if they darken quickly, remove sooner.

Add the minced garlic, minced ginger, and the white parts of the scallions. Stir-fry 20–30 seconds until aromatic.

Return the chicken to the wok along with any accumulated juices. Toss to combine with aromatics. Pour in the prepared sauce and stir to coat everything evenly.

When the sauce begins to simmer, stir the cornstarch slurry to re-blend and pour it into the wok. Stir constantly for 30–60 seconds until the sauce thickens and becomes glossy, coating the chicken pieces.

Add the roasted peanuts and the green parts of the scallions. Toss briefly to combine and heat through, about 15–30 seconds. If desired, drizzle 1/2 tsp sesame oil over the dish and toss once.

Taste and adjust seasoning — add a pinch of salt or a splash more soy if needed. Transfer to a serving plate.

Serve immediately over steamed jasmine rice. Note: For lunch special portioning, the recipe yields approximately 4 servings of rice accompaniment (adjust rice servings as desired).