Kung Pao Chicken
A fiery Sichuan stir-fry of tender chicken, roasted peanuts, and dried chilies in a tangy, savory sauce. The balance of heat, sweetness, and vinegar makes this a beloved classic.
Ingredients
(14 items)- 1½ lb boneless skinless chicken thighs, cut into 3/4-inch cubes
- 8 dried red chilies, snipped in half, seeds shaken out
- 1 tsp Sichuan peppercorns
- 3 cloves garlic, minced
- ½ cup roasted peanuts
- 3 tbsp vegetable oil
- 3 scallions, cut into 1-inch pieces
Marinade
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
Sauce
- 2 tbsp soy sauce
- 1 tbsp Chinkiang black vinegar
- 1 tbsp sugar
- 1 tsp cornstarch, dissolved in 1 tbsp water
Details
Sichuan
Preparation Steps
- 01
Toss the cubed chicken with the marinade ingredients (1 tbspcornstarch, 1 tbspsoy sauce, and 1 tbspShaoxing wine) in a bowl. Set aside for 15 minutes at room temperature.
⏱ 15 min - 02
Whisk together all the 1 tbspsauce ingredients in a small bowl and set aside.
- 03
Heat a wok over high heat until smoking. Add 2 tablespoons of 3 tbspoil, swirl to coat, then add the chicken in a single layer. Let it sear undisturbed for 90 seconds, then stir-fry until cooked through, about 3 minutes total. Transfer to a plate.
⏱ 3 min - 04
Add the remaining 1 tablespoon of 3 tbspoil to the wok. Add the dried 8chilies and 1 tspSichuan peppercorns and stir-fry for 30 seconds until fragrant and the chilies darken slightly. Be careful not to burn them.
⏱ 30s - 05
Add the minced 3 clovesgarlic and stir-fry for 15 seconds until aromatic.
- 06
Return the chicken to the wok and toss to combine with the aromatics.
- 07
Give the 1 tbspsauce a quick stir and pour it into the wok. Toss everything together over high heat until the 2 tbspsauce thickens and coats the chicken, about 1 minute.
⏱ 1 min - 08
Add the ½ cuproasted peanuts and 3scallion pieces, toss for another 15 seconds, then transfer to a serving dish. Serve immediately with steamed rice.
Ratings
Source: Braisery