Kung Pao Chicken Recipe

Prepare chicken

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

In a medium bowl combine 1.5 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch and 1 tsp vegetable oil. Add chicken pieces and toss to coat thoroughly. Let marinate 15–20 minutes while preparing other ingredients.

While chicken marinates: measure and prepare sauce ingredients. In a small bowl whisk together 2 tbs light soy sauce, 1 tsp dark soy sauce, 1 tsp black (or rice) vinegar, 1 tsp sugar, 1 tsp hoisin, 1/4 cup chicken stock and the sauce slurry made by dissolving 1 tsp cornstarch in 1 tsp water. Set sauce aside.

Slice scallions separating whites and greens. Mince garlic and ginger. Count and inspect dried chilies; if seeds are excessive, shake a few out for less heat.

Heat a large wok or heavy skillet over high heat until hot but not smoking. Add 2 tbs vegetable oil and swirl to coat.

When oil is shimmering, add marinated chicken in a single layer (work in two batches if needed to avoid crowding). Stir-fry without moving for 20–30 seconds to get a sear, then continue stirring for 2–3 minutes until the chicken is mostly cooked through and lightly browned. Remove chicken to a plate and set aside.

Add the remaining 1 tbs vegetable oil to the wok. Reduce heat to medium-high. Add Sichuan peppercorns and dried red chilies and stir constantly for about 30–40 seconds until fragrant—be careful not to burn the chilies (they should darken slightly).

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

Return the cooked chicken to the wok along with any juices on the plate. Stir to combine with aromatics for 20–30 seconds.

Give the prepared sauce a quick re-stir (cornstarch may settle) and pour it over the chicken. Stir continuously as the sauce comes to a simmer. Cook 1–2 minutes until the sauce thickens and glazes the chicken evenly.

Add roasted peanuts and scallion greens. Drizzle 1/2 tsp sesame oil, toss to combine and heat through for another 20–30 seconds. Taste and adjust salt if necessary (up to 1/4 tsp).

Turn off heat. Transfer Kung Pao Chicken to a serving plate. Sprinkle with toasted sesame seeds if using.

Serve immediately with steamed jasmine rice or your choice of side. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently to avoid overcooking the chicken.