Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/4 lb boneless skinless chicken thighs, cut in 3/4-inch cubes; 2 tsp soy sauce, 1 tsp Shaoxing wine and 2 tsp cornstarch, for the chicken; For the sauce: 1 tbsp soy sauce; 1 tbsp Chinkiang black vinegar (or rice vinegar); 1 tbsp sugar; 2 tsp Shaoxing wine; 1 tsp cornstarch; 3 tbsp water; 3 tbsp neutral oil; 8 to 12 dried red chiles, cut in half and seeds shaken out; 1 tsp Sichuan peppercorns; 3 cloves garlic, sliced; 1 tbsp grated ginger; 4 green onions, cut in 1-inch pieces; 1/2 cup roasted unsalted peanuts; steamed rice, to serve

Sichuan-style stir-fried chicken with dried chiles, Sichuan peppercorns, scallions and peanuts in a tangy, slightly sweet sauce.

Prep20 min

Cook10 min

Total30 min

Serves4

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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Rice cookerFor hands-off rice and grains

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8-inch chef's knifeFor all the chopping

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Ingredients

1 1/4 lb boneless skinless chicken thighs, cut in 3/4-inch cubes

2 tsp soy sauce, 1 tsp Shaoxing wine and 2 tsp cornstarch, for the chicken

For the sauce: 1 tbsp soy sauce

1 tbsp Chinkiang black vinegar (or rice vinegar)

1 tbsp sugar

2 tsp Shaoxing wine

1 tsp cornstarch

3 tbsp water

3 tbsp neutral oil

8 to 12 dried red chiles, cut in half and seeds shaken out

1 tsp Sichuan peppercorns

3 cloves garlic, sliced

1 tbsp grated ginger

4 green onions, cut in 1-inch pieces

1/2 cup roasted unsalted peanuts

steamed rice, to serve

Steps

Toss the chicken with the soy sauce, wine and cornstarch and leave 10 minutes. Whisk the sauce ingredients.

Heat the oil in a wok or large skillet over medium heat. Add the chiles and peppercorns and stir until fragrant and the chiles darken slightly, about 30 seconds (don't burn them).

Turn the heat to high, add the chicken and spread it out. Sear 1 minute, then stir-fry until just cooked through, 3 to 4 minutes.

Add the garlic, ginger and green onions and stir 30 seconds.

Stir the sauce and pour it in; toss until thick and glossy, about 1 minute.

Stir in the peanuts and serve right away with rice.

TipToast the Sichuan peppercorns briefly in a dry pan and grind half of them to sprinkle over at the end for more of their tingle.