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Kung Pao Chicken

Juicy wok-seared chicken cubes tossed with roasted peanuts and dried chilies in a glossy sweet-savory black-vinegar sauce, with a gentle Sichuan pepper tingle. Ready in about 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Chicken and marinade
  • 1 1/2 pounds boneless, skinless chicken thighs cut into 3/4-inch cubes
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
Sauce
  • 2 tablespoons Chinkiang black vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons water or chicken stock
Stir-fry
  • 3 tablespoons neutral oil
  • 8-10 whole dried red chilies snipped in half, seeds shaken out
  • 1 teaspoon whole Sichuan peppercorns
  • 3 cloves garlic thinly sliced
  • 1 tablespoon fresh ginger minced
  • 4 scallions cut into 1-inch pieces, whites and greens
  • 1/2 cup roasted unsalted peanuts

Method
 

  1. Toss the chicken cubes with the Shaoxing wine, light soy sauce, cornstarch, and sesame oil. Rest at room temperature for 15 minutes.
  2. Whisk the black vinegar, light and dark soy sauces, sugar, cornstarch, and water until the sugar and cornstarch dissolve.
  3. Heat 2 tablespoons oil in a wok over high heat until just smoking. Sear the chicken in a single layer 2-3 minutes undisturbed, then stir-fry 2 minutes until golden and cooked through. Transfer to a plate.
  4. Return the wok to high heat, add the remaining 1 tablespoon oil, and stir-fry the dried chilies and Sichuan peppercorns 30-45 seconds until darkened and intensely fragrant.
  5. Add the garlic, ginger, and scallion whites; stir-fry 30 seconds until fragrant.
  6. Return the chicken to the wok with the scallion greens and peanuts. Stir the sauce once more, pour it in, and toss 1-2 minutes until glossy and thickened. Serve over hot jasmine rice.