Kung Pao Chicken

🧂 Ingredients

• 500 g Boneless, skinless chicken thighs(Cut into 2.5 cm (1-inch) cubes. Marinate with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch.)
• 12-20 Dried red chilies(Adjust to your spice preference. Snip off stems and cut in half crosswise, discarding seeds for less heat, or leave whole for a milder flavor. For more heat, leave seeds in or cut lengthwise.)
• 1 tbsp Sichuan peppercorns(Whole peppercorns.)
• 80 g Roasted unsalted peanuts(Ensure they are fully roasted and cooled.)
• 4 Scallions (green onions)(White and light green parts cut into 2.5 cm (1-inch) sections. Reserve dark green tops for garnish if desired.)
• 3 cloves Garlic(Thinly sliced.)
• 1 tbsp Fresh ginger(Peeled and thinly sliced or minced.)
• 2 tbsp Soy sauce(For the sauce. Use regular or light soy sauce.)
• 2 tbsp Chinese black vinegar (Chinkiang vinegar)(If unavailable, substitute with balsamic vinegar, but note the flavor will be different.)
• 1 tbsp Shaoxing wine(For the sauce. If unavailable, use dry sherry.)
• 1 tbsp Cornstarch(For the marinade and optional thickening of the sauce.)
• 1 tsp Sesame oil(Optional, for finishing.)
• 2-3 tbsp Vegetable oil or peanut oil(For stir-frying.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a medium bowl, combine the cubed chicken thighs with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch. Mix well to ensure each piece is coated. Let it marinate at room temperature for at least 15 minutes while you prepare the other ingredients.

   ⏱️ 15 minutes
2. 2

   Prepare the sauce: In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of black vinegar, and 1 tablespoon of Shaoxing wine. Set aside.

   ⏱️ 2 minutes
3. 3

   Heat the wok: Place a wok or large, heavy-bottomed skillet over high heat. Add 2 tablespoons of vegetable oil and swirl to coat the sides. Wait until the oil is shimmering and just beginning to smoke – this indicates it's hot enough for stir-frying.

   ⏱️ 2 minutes
4. 4

   Toast aromatics: Carefully add the dried red chilies and Sichuan peppercorns to the hot oil. Stir-fry vigorously for about 30 seconds, or until the chilies darken slightly and become fragrant, and the Sichuan peppercorns release their aroma. Be careful not to burn them, as this will make them bitter. Immediately remove the chilies and peppercorns with a slotted spoon and set aside, leaving the infused oil in the wok.

   ⏱️ 30 seconds
5. 5

   Cook the chicken: Add the marinated chicken to the wok in a single layer. Let it sear undisturbed for about 1-2 minutes until browned on one side. Then, stir-fry, breaking up any clumps, until the chicken is cooked through and lightly golden, about 4-6 minutes. Remove the chicken from the wok and set aside.

   ⏱️ 6 minutes
6. 6

   Stir-fry vegetables and aromatics: Add the sliced garlic and ginger to the wok. Stir-fry for about 15-20 seconds until fragrant. Add the cut scallion whites and stir-fry for another 30 seconds until slightly softened.

   ⏱️ 1 minute
7. 7

   Combine and sauce: Return the cooked chicken to the wok. Give the prepared sauce a quick whisk and pour it over the chicken and vegetables. Stir well to coat everything evenly. If the sauce seems too thin, you can mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the wok, stirring until the sauce thickens.

   ⏱️ 1 minute
8. 8

   Finish the dish: Add the roasted peanuts and the reserved toasted chilies and Sichuan peppercorns back into the wok. Toss everything together for about 30 seconds to combine and heat through. Stir in the optional sesame oil.

   ⏱️ 30 seconds
9. 9

   Serve immediately: Transfer the Kung Pao Chicken to a serving platter. Garnish with reserved scallion greens if desired. Serve hot with steamed rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For authentic Sichuan flavor, use good quality Sichuan peppercorns and Chinkiang vinegar.
• ✓Ensure your wok is very hot before adding ingredients for proper stir-frying. This creates the 'wok hei' or breath of the wok.
• ✓Don't overcrowd the wok when cooking the chicken; cook in batches if necessary to ensure it browns rather than steams.
• ✓Adjust the number of dried chilies and whether you include the seeds to control the heat level.
• ✓The peanuts should be added at the very end to maintain their crispiness.

🔄 Variations

• Kung Pao Shrimp: Substitute chicken thighs with peeled and deveined shrimp.
• Kung Pao Tofu: Use firm or extra-firm tofu, cubed and pan-fried until golden before adding to the stir-fry.
• Add Vegetables: Incorporate diced bell peppers (any color), zucchini, or celery along with the garlic and ginger for added color and texture.

🥗 Nutrition

Per serving