Kung Pao Style Chicken Recipe

Cut and marinate

Trim fat from the chicken thighs and cut into 1/2- to 3/4-inch bite-size cubes. In a bowl combine 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch and 1 teaspoon vegetable oil. Add chicken and toss to coat thoroughly. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

While the chicken marinates, whisk together the sauce: 2 tablespoons soy sauce, 1 teaspoon dark soy (if using), 1 tablespoon black or rice vinegar, 1 teaspoon hoisin, 1 teaspoon sugar and 1 teaspoon sesame oil. In a small bowl mix 1 teaspoon cornstarch with 2 tablespoons water to make a slurry; set both the sauce and slurry aside.

Prepare aromatics: remove stems from dried chiles and (if desired) split a few to expose seeds for more heat. Separate white and green parts of the scallions and cut into 1-inch pieces; thinly slice ginger and garlic. If using red bell pepper, seed and slice into 1/2-inch strips. Measure out peanuts and Sichuan peppercorns.

Cook chicken

Heat a wok or large nonstick skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl. Add marinated chicken in a single layer (do this in two batches if necessary to avoid crowding). Stir-fry, spreading pieces out so they sear, about 2–3 minutes until the edges are golden and mostly cooked through. Remove chicken to a plate and set aside.

Toast peanuts & chiles

Return the wok to high heat and add the remaining 1 tablespoon oil. Add the dried chiles and whole Sichuan peppercorns and stir-fry briefly, about 20–30 seconds, until fragrant (be careful not to burn them). Add the peanuts and stir 20–30 seconds more until they smell toasted.

Aromatics

Add the ginger, garlic and the white parts of the scallions (and bell pepper if using). Stir-fry 30–45 seconds until aromatic but not browned.

Combine and finish

Return the seared chicken to the wok. Stir to combine. Give the prepared sauce a quick stir and pour it over the chicken. Stir constantly for about 1 minute so the sauce begins to thicken. Add the cornstarch slurry if you prefer a glossier, thicker coating; continue to stir until the sauce clings to the chicken, about 30–60 seconds. Add the green scallion tops and stir to combine. Taste and adjust with up to 1/2 teaspoon salt if needed.

Serve immediately over steamed rice or noodles, garnished with additional roasted peanuts if desired.