Kung Pao Chicken Recipe

Marinate the chicken

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

Mix the sauce

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

Prep aromatics

Remove stems from the dried chilies if desired and cut each chili in half lengthwise (shake out some seeds if you want less heat). Slice the scallions, keeping whites and green parts separate. Mince garlic (4 cloves) and ginger (about 1 tsp). Measure 1 tsp Sichuan peppercorns and have 3/4 cup roasted peanuts ready.

Heat wok and fry chicken

Heat a large wok or heavy skillet over high heat until hot. Add 2 tbs neutral oil and swirl to coat. Add the marinated chicken in a single layer (work in two batches if necessary to avoid crowding). Stir-fry until the exterior is golden and the chicken is about 80% cooked through, about 3–4 minutes per batch. Transfer cooked chicken to a plate and set aside.

Toast peppercorns and chilies

Wipe out the wok if necessary and return to high heat. Add the remaining 1 tbs oil. When oil is shimmering, add 1 tsp Sichuan peppercorns and the 8 dried chilies. Stir constantly for 30–45 seconds until aromatic and the chilies darken slightly — be careful not to burn them.

Add aromatics

Immediately add the minced garlic and ginger and the white parts of the scallions to the wok. Stir-fry for about 20–30 seconds until fragrant.

Combine chicken and sauce

Return the partially cooked chicken and any accumulated juices to the wok. Pour the prepared sauce over the chicken. Stir constantly as the sauce comes to a simmer; the cornstarch will thicken the sauce within 1–2 minutes and fully cook the chicken. Toss until everything is evenly coated and the chicken is cooked through (internal temperature 165°F / 74°C or no pink).

Finish with peanuts and scallions

Add the roasted peanuts and the green parts of the scallions to the wok. Drizzle 1/2 tsp sesame oil, toss briefly to combine, and remove from heat.

Transfer Kung Pao chicken to a serving plate and serve immediately with steamed jasmine rice. Optionally garnish with extra chopped scallions or a few whole roasted peanuts.