Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb Boneless skinless chicken thighs, cut into 1-inch cubes; 1 tbsp Light soy sauce (for marinade); 1 tbsp Shaoxing wine; 2 tsp Cornstarch; 1 tbsp Chinkiang black vinegar; 1 tsp Dark soy sauce; 2 tsp Granulated sugar; 10 pieces Dried red Szechuan chilies, deseeded and snipped; 1 tsp Szechuan peppercorns; 1 tbsp Fresh ginger, minced; 3 cloves Garlic cloves, minced; 3 stalks Scallions, white and green parts separated; 1/2 cup Roasted unsalted peanuts; 3 tbsp Vegetable oil

"Experience the perfect harmony of spicy, sweet, and salty flavors with this authentic Kung Pao Chicken. Featuring tender velveted chicken, crunchy roasted peanuts, and the iconic numbing heat of Szechuan peppercorns, it is a restaurant-standard dish made easy for your home kitchen."

1 Ingredients

Qty	Item
1 lb 450 g	Boneless skinless chicken thighs, cut into 1-inch cubes
1 tbsp 15 ml	Light soy sauce (for marinade)
1 tbsp 15 ml	Shaoxing wine
2 tsp 10 g	Cornstarch
1 tbsp 15 ml	Chinkiang black vinegar
1 tsp 5 ml	Dark soy sauce
2 tsp 10 g	Granulated sugar
10 pieces 10 pieces	Dried red Szechuan chilies, deseeded and snipped
1 tsp 2 g	Szechuan peppercorns
1 tbsp 6 g	Fresh ginger, minced
3 cloves 9 g	Garlic cloves, minced
3 stalks 45 g	Scallions, white and green parts separated
1/2 cup 75 g	Roasted unsalted peanuts
3 tbsp 45 ml	Vegetable oil

2 Instructions

Step 1. In a medium bowl, combine the chicken cubes with light soy sauce, Shaoxing wine, and cornstarch. Let it marinate for at least 15-20 minutes.

Step 2. In a small bowl, whisk together the Chinkiang vinegar, dark soy sauce, sugar, and an extra teaspoon of cornstarch to create the Kung Pao sauce. Set aside.

Step 3. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the chicken and stir-fry until just cooked through and lightly browned. Remove the chicken from the wok and set aside.

Step 4. Wipe out the wok and add the remaining 2 tablespoons of oil. Lower heat to medium and add the dried chilies and Szechuan peppercorns. Stir-fry for 30 seconds until fragrant and the chilies turn slightly darker (do not burn them).

Step 5. Add the minced ginger, garlic, and the white parts of the scallions. Stir-fry for another 30 seconds.

Step 6. Return the chicken to the wok and increase heat to high. Pour in the prepared sauce mixture and toss everything together quickly to coat.

Step 7. Once the sauce has thickened and become glossy, stir in the roasted peanuts and the green parts of the scallions.

Step 8. Serve immediately over steamed jasmine rice.

·
Velveting the chicken with cornstarch ensures the meat remains tender and juicy during high-heat stir-frying.
·
Adjust the number of dried chilies based on your spice tolerance; removing the seeds reduces the intense heat.
·
Do not skip the Szechuan peppercorns; they provide the essential 'mala' (numbing) sensation characteristic of the dish.
·
Ensure all ingredients are prepped and ready (mise en place) before turning on the heat, as the stir-fry process moves very quickly.

? Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but chicken thighs are preferred for their higher fat content, which keeps the meat moist and flavorful under high heat.

What is a good substitute for Chinkiang vinegar?

Balsamic vinegar is the closest western substitute, though it is slightly sweeter; otherwise, use half rice vinegar and half soy sauce.

Is this dish very spicy?

It has a kick, but you can control the heat by reducing the number of dried chilies and removing their seeds before cooking.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat to keep the peanuts from getting too soggy.

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