Chinese
Kung Pao Chicken
Sichuan kung pao chicken stir-fried hot and fast with dried chiles, peanuts, scallions, and a glossy sweet-sour sauce.
4 servings · 30 minutes prep · 8 minutes cook
Ingredients
Main
- 1 1/4 lb chicken thighs, diced
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp cornstarch
- 2 tbsp chinkiang vinegar
- 1 tbsp granulated sugar
- 1 tbsp light soy sauce, for sauce
- 1 tsp dark soy sauce
- 1 tsp cornstarch, for sauce
- 3 tbsp avocado oil
- 12 whole facing-heaven chiles, snipped into 1-inch pieces, seeds shaken out if desired
- 1 tsp roasted sichuan pepper
- 3 whole garlic cloves, sliced
- 1 tbsp ginger, minced
- 4 whole scallions, cut into 1-inch pieces
- 1/2 cup roasted peanuts
Directions
Method
- In a bowl, marinate the chicken thighs with the Shaoxing wine, light soy sauce, and cornstarch for 20 minutes.
- In a separate bowl, stir together the Chinkiang vinegar, sugar, light soy sauce, dark soy sauce, and cornstarch until smooth.
- Heat a wok over high heat until lightly smoking. Add the avocado oil, then add the facing-heaven chiles and Sichuan peppercorns; stir-fry just until fragrant and darkened slightly, about 20 seconds.
- Add the marinated chicken and stir-fry until the pieces separate and are mostly cooked through, 3-4 minutes.
- Add the garlic cloves, ginger, and scallions; stir-fry until aromatic, about 30 seconds.
- Stir the sauce again, pour it around the side of the wok, and toss until glossy, just thickened, and the chicken reaches {{temperature:165°F}}. Fold in the roasted peanuts and serve immediately.
