Kung Pao Chicken

Method

1. 1

   Chicken and marinade:

2. 2

   Whisk 1 Tbsp. low-sodium soy sauce, 2 tsp. Shaoxing wine or dry sherry, and 1½ tsp. cornstarch in a medium bowl to combine and dissolve cornstarch. Add 1 lb. boneless skinless chicken breasts or thighs, cut into 1" cubes; toss gently to coat. Let stand at room temperature 10 minutes or refrigerate up to 2 hours.

3. 3

   Sauce and assembly:

4. 4

   Whisk 1 Tbsp. Chinese black vinegar, 1 tsp. low-sodium soy sauce, 1 tsp. hoisin sauce, 1 tsp. sesame oil, 2 tsp. sugar, 1 tsp. cornstarch, and ½ tsp. ground Sichuan peppercorns in a small bowl to combine and to dissolve sugar and cornstarch. Set aside.

5. 5

   Turn on your stove’s exhaust fan (stir-frying dried chiles can get a little smoky). Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 2 Tbsp. peanut or vegetable oil and swirl to coat the base. Add 8–10 dried red chiles and stir-fry until chiles have just begun to blacken and oil is slightly fragrant, about 30 seconds. Add marinated chicken and stir-fry until no longer pink, 2–3 minutes.

6. 6

   Add thinly sliced white parts of 3 scallions, 2 garlic cloves, minced, and 1 tsp. minced or grated fresh ginger and stir-fry about 30 seconds. Pour in reserved sauce and stir to coat chicken pieces. Stir in ¼ cup unsalted dry-roasted peanuts and cook another 1–2 minutes. Transfer to a serving plate, sprinkle with thinly sliced green parts of 3 scallions, and serve. Editor’s note: This kung pao recipe first appeared on Epicurious in July 2013. Head this way for more great Chinese dishes with chicken →

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