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Chinese · Dinner

Kung pao chicken

Sichuan gong bao chicken with velveted thigh meat, toasted peanuts, dried chiles, Sichuan pepper, scallions, and a light glossy sweet-sour black-vinegar sauce.

About 1 hrTotal
About 45 minActive
$$Cost
ModerateDifficulty
Makes 4 servings
Sichuan-leaning kung pao chicken with evenly diced glazed chicken, peanuts, dried chiles, Sichuan pepper, and scallions.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 4 servings

  • 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch cubes
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons cornstarch
  • 1 teaspoon neutral oil
  • 2 tablespoons Chinkiang black vinegar
  • 1 1/2 tablespoons light soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon dark soy sauce
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 3 tablespoons peanut oil, divided
  • 12 dried Chinese chiles, cut into 1-inch pieces and most seeds shaken out
  • 1 teaspoon Sichuan peppercorns, toasted and coarsely ground
  • 4 garlic cloves, sliced
  • 1 tablespoon minced ginger
  • 6 scallions, white and green sections separated and cut into 1-inch pieces
  • 3/4 cup roasted unsalted peanuts
  • 4 cups steamed jasmine rice

Instructions

  1. Mix chicken with 1 tablespoon soy, Shaoxing wine, 2 teaspoons cornstarch, and 1 teaspoon oil; marinate 15 minutes. Whisk vinegar, remaining soy, sugar, dark soy, and cornstarch water separately.

  2. Heat a until smoking, add 2 tablespoons oil, and spread chicken in one layer. Sear before tossing, then stir-fry until nearly cooked, 2 to 3 minutes; transfer.

  3. Lower heat slightly and add remaining oil, dried chiles, and Sichuan pepper. Stir only until chiles darken one shade and smell fragrant, 15 to 25 seconds; do not blacken.

  4. Add garlic, ginger, and scallion whites for 20 seconds. Return chicken and stir sauce before pouring it around the wok edge. Toss over high heat until chicken reaches 165°F and sauce just glazes, about 1 minute.

  5. Fold in peanuts and scallion greens for 10 seconds and serve immediately with rice.

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