Kung Pao Chicken

Instructions

1. In a bowl, toss the chicken with 1 tbsp soy sauce, the Shaoxing wine and 2 tsp cornstarch until evenly coated. Let marinate for 15 minutes.

2. In a small bowl, whisk the remaining 2 tbsp soy sauce, black vinegar, sugar, sesame oil, remaining 1 tsp cornstarch and 2 tbsp water until smooth. Set the sauce next to the stove.

3. Line up the chiles, peppercorns, garlic, ginger, scallions and peanuts near the stove; the cooking moves quickly.

4. Heat a wok or large skillet over medium heat and add the vegetable oil. Add the dried chiles and Sichuan peppercorns and stir for 30 to 45 seconds until the chiles darken slightly and smell toasty, without burning.

5. Turn the heat to high, add the chicken and spread it into a single layer. Let it sear undisturbed for 1 minute.

6. Stir-fry the chicken for 3 to 4 minutes until lightly browned and cooked through to 165 degrees F.

7. Add the garlic, ginger and scallion whites and stir-fry for 30 seconds until fragrant.

8. Give the sauce a quick stir to recombine the cornstarch, pour it into the wok and toss for 30 to 60 seconds until it thickens and glazes the chicken.

9. Turn off the heat, stir in the peanuts and sliced scallion greens, and serve immediately with steamed rice.

Test kitchen tips

• Keep the heat at medium when toasting the chiles; burnt chiles turn bitter and will flavor the whole dish.
• Leftovers keep 3 days refrigerated, but add the peanuts only to the portion you are serving so they stay crunchy.
• For a milder dish, use 4 to 5 chiles and leave them whole instead of snipping them, and swap cashews for peanuts if you like.

Nutrition per serving

Calories

460

Protein

39g

Carbs

14g

Fat

28g

Fiber

2g

Sugar

6g

Sodium

930mg

Nutrition values are estimates calculated per serving. See our disclaimer.