Kung Pao Chicken (Sichuan)
Servings:
2
Prep Time:
20 minutes
Cook Time:
15 minutes
Difficulty:
Medium
Ingredients
- Boneless chicken thigh: 300g, 1.5-2cm dice
- Dried red chilies: 8-12, cut in halves with seeds shaken out
- Sichuan peppercorns: 1-1.5 tsp
- Garlic: 2-3 cloves, chopped
- Ginger: 1 tbsp, chopped
- Scallion: 2, white and green separated, sliced
- Roasted peanuts (unsalted): ¼-⅓ cup
- Light soy sauce: 1 tbsp
- Shaoxing wine: 1 tbsp
- Cornstarch: 1 tbsp
- Salt: pinch
- Oil: 1-2 tsp plus cooking oil
- Chinkiang black vinegar: 1-1.5 tbsp
- Sugar: 1.5-2 tbsp
- Water: 2-3 tbsp
Instructions
- Marinate chicken with soy sauce, Shaoxing wine, cornstarch, salt, and oil for 15-20 minutes
- Mix sauce: soy sauce, vinegar, sugar, Shaoxing wine, water, and 1-1.5 tsp cornstarch
- Heat wok with oil and stir-fry chicken until cooked and lightly browned, remove
- Add more oil if needed, fry Sichuan peppercorns until fragrant, optionally remove
- Add dried chilies, stir until they darken and smell nutty
- Add ginger, garlic, scallion whites, stir-fry briefly
- Return chicken and toss to coat in aromatics
- Pour in sauce and toss until thick and glossy
- Add peanuts and scallion greens, quick toss, serve immediately