Chinese · Free
Kung Pao Chicken
A fiery Sichuan classic of tender chicken, crunchy peanuts, and dried chiles tossed in a glossy sweet-savory sauce with a signature numbing tingle.
****+
Prep 25 min · Cook 10 min
Method
Put the chicken cubes in a bowl and add the Shaoxing wine, cornstarch, baking soda, and 1 tablespoon of the soy sauce. Massage everything together with your hands for about 30 seconds, then let it sit for 15 minutes; this quick velveting keeps the meat juicy and silky once cooked.
While the chicken marinates, make the sauce by stirring together the remaining 2 tablespoons soy sauce, the black vinegar, sugar, and sesame oil in a small bowl until the sugar dissolves. Set it right next to the stove so you can pour it in fast later.
Prep all your aromatics before you turn on the heat: mince the garlic and ginger, cut the scallions, and have the dried chiles, Sichuan peppercorns, and peanuts within arm's reach. Stir-frying moves quickly, so everything must be ready.
Set a wok or large heavy skillet over high heat for about 1 minute until a drop of water sizzles and evaporates on contact. Add 2 tablespoons of the neutral oil and swirl to coat the pan.
Add the chicken in a single layer and let it sear undisturbed for 1 minute so it browns, then stir-fry for another 2 to 3 minutes until the pieces are just cooked through and no longer pink inside. Scoop the chicken onto a clean plate.
Lower the heat to medium and add the last 1 tablespoon of oil. Add the dried chiles and Sichuan peppercorns and stir constantly for 20 to 30 seconds until they smell toasty and fragrant, being careful not to let them turn black or they will taste bitter.
Add the garlic and ginger and stir for about 15 seconds until aromatic, keeping everything moving so the garlic does not scorch.
Return the chicken to the pan, raise the heat back to high, and pour in the sauce. Toss constantly for about 1 minute until the sauce thickens slightly and coats every piece with a glossy sheen.
Add the scallions and peanuts and toss for a final 30 seconds, just until the scallions brighten but still have a little crunch.
Taste a piece and adjust with a pinch more sugar or a splash of vinegar if you like, then transfer to a serving plate and serve immediately with steamed rice.
Chef's tips
- The dried chiles are there for aroma, not just heat -- you are not meant to eat them, so push them to the side of your plate.
- For less spice, use fewer chiles and remove all the seeds; for more heat, leave some seeds in.
- No Sichuan peppercorns? The dish is still delicious without them, just leave them out rather than substituting black pepper.
Cooking times vary by equipment -- cook to temperature and to taste.
