Classic Kung Pao Chicken
Traditional dish · Sichuan Chinese
A quintessential Sichuan stir-fry featuring tender chicken, crunchy peanuts, and a complex sweet, sour, and spicy sauce, traditionally made with Sichuan peppercorns and dried chilies.
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Ingredients
- Chicken thigh, boneless, skinless1 lb
- Sichuan peppercorns1 tbsp
- Dried red chilies10-15
- Roasted peanuts1/2 cup
- Garlic, minced2 cloves
- Ginger, minced1 tsp
- Scallions, white and green parts, chopped3
- Soy sauce2 tbsp
- Chinkiang vinegar1 tbsp
- Shaoxing wine1 tbsp
- Sugar1 tsp
- Cornstarch1 tsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Water2 tbsp
Steps
- 1
Cut chicken into 1-inch cubes. Marinate with 1 tsp soy sauce, 1 tsp Shaoxing wine, 1/2 tsp cornstarch, and a pinch of salt and pepper.
- 2
In a small bowl, whisk together 1 tbsp soy sauce, Chinkiang vinegar, remaining Shaoxing wine, sugar, remaining cornstarch, and 2 tbsp water to make the sauce.
- 3
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add Sichuan peppercorns and dried chilies, stir-fry until fragrant (about 30 seconds), then remove and discard chilies and peppercorns.
- 4
Add remaining 1 tbsp vegetable oil to the wok. Add marinated chicken and stir-fry until browned and cooked through. Remove chicken from wok.
- 5
Add garlic, ginger, and white parts of scallions to the wok. Stir-fry until fragrant, about 30 seconds.
- 6
Return chicken to the wok. Pour in the prepared sauce and stir-fry until the sauce thickens and coats the chicken.
- 7
Stir in roasted peanuts and green parts of scallions. Drizzle with sesame oil. Toss to combine.
- 8
Serve immediately.
