Classic Kung Pao Chicken
Традиционно ястие · Sichuan Chinese
A quintessential Sichuan stir-fry featuring tender chicken, crunchy peanuts, and a complex sweet, sour, and savory sauce with a hint of spice. This authentic version uses traditional Sichuan ingredients for a truly classic taste.
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Съставки
- Chicken thigh, boneless, skinless1 lb
- Sichuan peppercorns1 tbsp
- Dried red chilies10-15
- Roasted peanuts1/2 cup
- Scallions3 stalks
- Garlic3 cloves
- Ginger1 inch piece
- Soy sauce3 tbsp
- Chinkiang vinegar (black vinegar)2 tbsp
- Shaoxing wine1 tbsp
- Cornstarch1 tbsp
- Sesame oil1 tsp
- Sugar1 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Cut chicken into 1-inch cubes. Marinate with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and a pinch of salt and pepper.
- 2
Prepare the sauce: In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp Chinkiang vinegar, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1 tsp sesame oil, and 1 tbsp sugar.
- 3
Chop scallions into 1-inch pieces, separating white and green parts. Mince garlic and ginger.
- 4
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated chicken and stir-fry until browned and cooked through. Remove chicken from wok.
- 5
Add remaining 1 tbsp vegetable oil to the wok. Add Sichuan peppercorns and dried red chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the chilies.
- 6
Add minced garlic, ginger, and the white parts of the scallions. Stir-fry for another 30 seconds until aromatic.
- 7
Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and stir quickly to coat everything. Cook until the sauce thickens.
- 8
Stir in the roasted peanuts and the green parts of the scallions. Toss to combine.
- 9
Serve immediately.
