Kung Pao Chicken Recipe

Prepare the chicken

Trim fat from chicken thighs and cut into 3/4-inch cubes. Place chicken in a bowl.

Add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, egg white, and 1/4 tsp salt. Mix thoroughly until pieces are evenly coated. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

In a small bowl combine 1 tsp dark soy sauce, 1 tsp black vinegar, 1 tbs light soy sauce, 1 tsp hoisin, 1 tsp chili garlic sauce, 1 tsp sugar, and 3 tbs chicken stock (or water). Stir until sugar dissolves. In a separate tiny bowl whisk 1 tsp cornstarch with 1 tbs water to make a slurry, then add to the sauce and mix; set aside.

Prepare aromatics: de-seed dried chilies by slicing lengthwise if desired (optional) to reduce heat, or leave whole. Slice scallions into 1/2-inch pieces, keeping whites and greens separate. Mince garlic and ginger. Have peanuts measured and ready.

Heat a wok or large skillet over high heat until very hot, about 1–2 minutes. Add 2 tbs oil and swirl to coat.

When oil is shimmering, add the marinated chicken in a single layer. Let sear undisturbed for 1 minute, then stir-fry, turning pieces, for another 2–3 minutes until chicken is about 80% cooked and lightly browned. Remove chicken to a plate and set aside.

Add the remaining 1 tbs oil to the wok. Reduce heat to medium-high. Add Sichuan peppercorns and dried chilies. Stir-fry 30–45 seconds until fragrant and chilies darken slightly (careful not to burn).

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

Return the chicken and any accumulated juices to the wok, toss to combine with aromatics. Stir briefly to reheat the chicken.

Give the prepared sauce a quick stir (cornstarch may have settled), then pour into the wok. Toss constantly for 1–2 minutes until sauce thickens and evenly coats the chicken.

Add roasted peanuts and the green parts of the scallions. Stir for 20–30 seconds to combine and warm the peanuts. Taste and adjust: add a pinch of salt or 1/2 tsp sugar if needed.

Turn off heat. Transfer to a serving plate and serve immediately with steamed rice.