Kung Pao Chicken Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-size pieces. In a bowl combine 1.5 tbs soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch and 1 tsp vegetable oil. Add the chicken pieces, toss to coat thoroughly, cover and refrigerate for at least 20 minutes (up to 1 hour).

Make the sauce

In a small bowl whisk together 2 tbs light soy sauce, 0.5 tbs dark soy sauce, 1 tbs Chinese black vinegar, 1 tsp rice vinegar, 1 tsp sugar, 1 tbs Shaoxing wine and 3 tbs chicken stock or water. In a separate tiny bowl dissolve 1 tsp cornstarch in 1 tsp water and add to the sauce mixture; mix until smooth. Set aside.

Toast chilies and peppercorns

Heat a wok or large heavy skillet over medium-high heat until hot. Add 1 tbs of the vegetable oil and swirl. Add the dried red chilies and 1 tsp Sichuan peppercorns. Stir constantly for 30–45 seconds until fragrant and chilies darken slightly (be careful not to burn). Remove chilies and peppercorns to a small plate and set aside.

Cook chicken

Increase heat to high. Add remaining 2 tbs vegetable oil to the wok. When oil is shimmering, add marinated chicken in a single layer (work in two batches if needed to avoid crowding). Spread pieces so they make contact with the wok and let sear undisturbed 1–1.5 minutes, then stir-fry another 1–2 minutes until chicken is mostly cooked and edges are golden. Remove chicken to a plate.

Aromatics and combine

Lower heat slightly to medium-high. Add another small splash of oil if wok is dry, then add minced garlic (3 cloves), minced ginger (1 tbs) and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant. Return the cooked chicken to the wok along with the toasted dried chilies and Sichuan peppercorns. Stir to combine.

Finish with sauce and peanuts

Give the prepared sauce a quick stir then pour it into the wok. Stir continuously as the sauce bubbles and thickens (about 30–45 seconds). Return the roasted peanuts and toss to coat so the sauce glazes the chicken and peanuts. Taste and adjust: if it needs more salt add a small splash of soy; for more sweetness add a pinch of sugar. Turn off heat and drizzle 0.5 tsp sesame oil, then add the green parts of the scallions and toss once to combine.

Transfer Kung Pao Chicken to a serving plate and serve immediately over steamed rice. Recommended serving size: about 1 cup per person alongside 1 cup cooked rice.