Kung Pao Chicken

宫保鸡丁

Ingredients

Boneless chicken breast (500g- cut into 1-inch cubes) Dry roasted peanuts (1/2 cup) Dried red chilies (8-10- whole) Sichuan peppercorns (1 tsp) Garlic (3 cloves- minced) Ginger (1-inch piece- minced) Green onions (3- cut into 1-inch pieces) Vegetable oil (3 tbsp) FOR MARINADE Soy sauce (1 tbsp) Shaoxing wine (1 tbsp) Cornstarch (1 tsp) FOR SAUCE Soy sauce (2 tbsp) Chinese black vinegar (1 tbsp) Sugar (2 tsp) Cornstarch (1 tsp- dissolved in 2 tbsp water)

Detail Steps and Procedure

Step 1 (Marinate): In a bowl, combine 500g of 1-inch chicken cubes with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Mix until evenly coated and let sit at room temperature for 15 minutes (critical for tender meat). Step 2 (Prep Sauce): Whisk together 2 tbsp soy sauce, 1 tbsp black vinegar, 2 tsp sugar, and the cornstarch slurry. Set aside. Have all minced aromatics and cut vegetables ready (mise en place is essential for stir-frying). Step 3 (Toast Aromatics): Heat a wok over medium heat. Add 1 tbsp oil, then add 8-10 dried chilies and 1 tsp Sichuan peppercorns. Toast for 45-60 seconds until fragrant but not burnt (key for authentic mala flavor). Remove and set aside. Step 4 (Stir-fry Chicken): Increase heat to high. Add 2 tbsp oil. When oil just starts to smoke (~200°C/400°F), add chicken in a single layer. Let sear undisturbed for 90 seconds to develop color, then stir-fry for 3-4 minutes until cooked through. Remove chicken. Step 5 (Combine): In same wok, add garlic, ginger, and green onions. Stir-fry for 30 seconds. Return chicken and toasted chilies/peppercorns. Give sauce a quick stir and pour in. Cook for 1-2 minutes, tossing constantly, until sauce thickens and coats ingredients. Turn off heat, fold in 1/2 cup peanuts. Step 6 (Serve & Store): Serve immediately over steamed rice. Garnish with extra green onions. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a wok or microwave. Do not freeze as peanuts will become soggy.

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