Sichuan Kung Pao Chicken with Peanuts
Diced chicken thighs seared hard in a screaming wok with dried chilies, Sichuan peppercorns, and peanuts in a sweet-sharp vinegar glaze.
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Written
Method
-
Toss the chicken with 1 tbsp soy sauce, the Shaoxing wine, and 1 tsp cornstarch. Let sit 15 minutes.
-
Whisk the remaining 1 tbsp soy sauce, the black vinegar, sugar, chicken stock, and remaining 1 tsp cornstarch into a sauce and set aside.
-
Heat 2 tbsp peanut oil in a wok over high heat until it shimmers. Sear the chicken undisturbed until browned on one side, about 2 minutes, then stir-fry until just cooked through. Transfer to a plate.
-
Add the remaining 1 tbsp oil, the dried chilies, and the Sichuan peppercorns to the wok. Stir until the chilies darken and the oil smells toasted, about 30 seconds.
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Add the garlic, ginger, and scallion whites. Stir until fragrant, about 30 seconds.
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Return the chicken to the wok, pour in the sauce, and toss until it thickens and coats everything, about 1 minute.
-
Stir in the peanuts and scallion greens, then serve over rice.
Notes
The dish lives or dies on heat. Get the wok properly smoking before the chicken goes in, and sear in two batches if it’s crowding the pan — chicken that steams instead of chars never tastes like kung pao, no matter how good the sauce is. The cornstarch in the marinade is what keeps the meat tender through that hard, fast cook.
The dried chilies are there to perfume the oil, not to be eaten whole — warn whoever’s at the table, or fish out what you can before serving. Swap in cubed, pan-fried firm tofu for a vegetarian version; the sauce doesn’t need to change.