Kung Pao Chicken Recipe

Cut and marinade

Trim any fat from the chicken breasts and cut into 3/4-inch dice. In a bowl combine 1.5 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch and 1/4 tsp salt. Add the diced chicken and toss until evenly coated. Let marinate 15–20 minutes while you prepare other ingredients.

Mix sauce

In a small bowl whisk together 1 tbs dark soy sauce, 1 tbs light soy sauce, 1 tbs black or rice vinegar, 1 tsp hoisin, 1 tsp sugar, and 3 tbs chicken stock or water. Stir in 1 tsp cornstarch until smooth; set aside. This will thicken when added to the hot wok.

Prepare aromatics

Remove seeds from dried chilies if you want less heat; cut chilies in half lengthwise if very large. Slice scallions separating white and green parts. Mince garlic and ginger. Measure out Sichuan peppercorns if using.

Toast peanuts (if needed)

If peanuts are raw, toast them in a dry skillet over medium heat 3–4 minutes until golden and fragrant, then cool. If using roasted peanuts, you can lightly warm them in the pan for 30 seconds before removing.

Stir-fry

Heat a wok or large heavy skillet over high heat until very hot. Add 2 tbs neutral oil and swirl. Add the marinated chicken in a single layer and stir-fry, turning pieces, until just cooked through and lightly browned, about 3–4 minutes. Remove chicken to a plate and set aside.

Aromatics

Add remaining 1 tbs oil to the hot wok. Add the Sichuan peppercorns and dried chilies and stir-fry 20–30 seconds until fragrant (be careful not to burn them). Add the white parts of the scallions, minced ginger and garlic and stir-fry another 20–30 seconds until aromatic.

Combine and finish

Return the cooked chicken to the wok along with the prepared sauce. Stir constantly as the sauce bubbles and thickens, about 1 minute. Add the roasted peanuts and toss to coat. Turn off heat and stir in 1/2 tsp sesame oil. Add the green parts of the scallions and toss once.

Taste and adjust: if you prefer more tang add a small splash more vinegar; for more salt add a dash of soy. Garnish with cilantro if using. Serve immediately over steamed rice.