Classic Kung Pao Chicken

Ingredients

• 1.5 lbboneless, skinless chicken thighs, cut into bite-sized pieces
• 1 Tbspsoy sauce (for marinade)
• 1 TbspShaoxing wine (for marinade)
• 1 tspcornstarch (for marinade)
• 2 Tbspsoy sauce (for sauce)
• 1 Tbspblack vinegar or rice vinegar
• 1 Tbsphoisin sauce
• 1 Tbspsugar
• 1 tspcornstarch (for sauce)
• 2 Tbspwater
• 3 Tbspvegetable oil
• 8-10dried red chiles
• 1 tspSichuan peppercorns
• 3 clovesgarlic, sliced
• 1 Tbspfresh ginger, minced
• 3scallions, whites and greens, cut into 1-inch pieces
• 1/2 cuproasted unsalted peanuts
• Steamed rice, for serving

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Toss the chicken with soy sauce, Shaoxing wine, and cornstarch; marinate 15 minutes.

   ⏱Start 15:00
2. 2

   Whisk together the sauce soy sauce, vinegar, hoisin, sugar, cornstarch, and water; set aside.

3. 3

   Heat oil in a wok over high heat and stir-fry the dried chiles and Sichuan peppercorns 30 seconds until fragrant and darkened, being careful not to burn.

   ⏱Start 0:30
4. 4

   Add the marinated chicken and stir-fry 4-5 minutes until browned and cooked through.

   ⏱Start 4:00
5. 5

   Add garlic, ginger, and scallions and stir-fry 1 minute more.

   ⏱Start 1:00
6. 6

   Pour in the sauce and toss until it thickens and coats the chicken, about 1 minute.

   ⏱Start 1:00
7. 7

   Stir in the peanuts and serve immediately over steamed rice.