Kung Pao Chicken

Kung Pao Chicken (Gong Bao Ji Ding) is a Sichuan classic combining velveted chicken, roasted peanuts, and dried chilies in a sweet-savory-tangy sauce electrified by the tingling numbness of Sichuan peppercorns. Real kung pao is stir-fried fast and hot, never drowned in thick sauce.

By YumYum Editorial · Chinese

Prep: 20 min · Cook: 15 min · Total: 35 min · Serves 4

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 3/4-inch cubes
• 1 tbsp soy sauce (for marinade)
• 1 tbsp Shaoxing wine (for marinade)
• 1 tsp cornstarch (for marinade)
• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tbsp sugar
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 3 tbsp neutral oil
• 8-10 dried red chilies, halved and seeded
• 1 tbsp whole Sichuan peppercorns
• 3 cloves garlic, sliced
• 1 tbsp fresh ginger, sliced
• 4 scallions, white and green parts, cut into 1-inch pieces
• 1/2 cup roasted unsalted peanuts

Instructions

1. Toss chicken cubes with soy sauce, Shaoxing wine, and cornstarch. Marinate 15 minutes.
2. Whisk together soy sauce, black vinegar, sugar, and cornstarch slurry in a small bowl to make the sauce; set aside.
3. Heat oil in a wok over high heat until shimmering. Add dried chilies and Sichuan peppercorns, stir-fry 20-30 seconds until fragrant and the chilies darken slightly — don't let them burn.
4. Add the marinated chicken in a single layer, sear 1 minute undisturbed, then stir-fry 2-3 minutes until just cooked through.
5. Add garlic and ginger, stir-fry 20 seconds until fragrant.
6. Add scallions and stir-fry 30 seconds.
7. Re-stir the sauce mixture and pour into the wok. Toss constantly until the sauce thickens and coats the chicken glossy, about 1 minute.
8. Add peanuts and toss once more to combine. Serve immediately over steamed rice.