Kung Pao Chicken (Gōng Bǎo Jī Dīng 宫保鸡丁)
The original Sichuan kung pao chicken: juicy diced chicken thighs, crunchy peanuts and scallions in a light, savory, gently sweet and tangy sauce with dried chilies and the numbing tingle of Sichuan pepper.
Servings: 2
Ingredients
Marinade
- 400 g boneless chicken thighs about 14 oz, diced
- 1 tbsp Shaoxing rice wine
- 1 tbsp light soy sauce
- 2 tsp cornstarch
Sauce
- ½ tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2–4 tbsp Chinkiang black vinegar
- 3 tbsp stock or water
- 1–2 tbsp sugar
Stir-fry
- 1 tbsp Sichuan peppercorns lightly toasted, then ground
- 6–12 small dried red chilies Sichuan facing heaven chilies are ideal
- 6 scallions white parts only, cut into ½-inch pieces
- 1–2 tbsp ginger finely minced
- 1–2 tbsp garlic finely minced
- ¾ cup raw peanuts about 110 g
- 4 tbsp neutral oil
- 3 tsp cornstarch mixed with a little water
Instructions
Marinate the chicken
- In a bowl, mix the chicken with the cornstarch, Shaoxing wine and light soy sauce. Marinate for 20 minutes. The salt in the soy sauce tenderizes the chicken, and the cornstarch forms a protective coating that keeps it juicy. Use only enough marinade to coat the chicken – there shouldn't be a puddle in the bowl. If you use potato starch instead of cornstarch, use a little more.
Sauce
- In a medium bowl, mix all the sauce ingredients well and set aside. Adjust to taste – some like it sweeter, some more sour.
Peanuts
- Heat 1 teaspoon of the oil in a wok over medium heat and add the raw peanuts. Stir constantly for about 3 minutes so they don't burn. When they turn golden, remove and set aside. Fried in a little oil and cooled completely, they'll be extra crunchy. Cashews are a delicious alternative.
Stir-fry
- Heat 2 tablespoons oil in the wok over high heat. Lower the heat and add the dried chilies, ground Sichuan pepper, garlic, ginger and scallion whites. Stir for a minute or two until fragrant.
- Add the chicken and turn the heat up to maximum. Stir-fry briefly, then pour in the sauce. Slowly add the cornstarch slurry until the sauce thickens, and stir-fry for about another minute. Finally, add the peanuts, toss everything together and serve with rice.
Notes
For the best texture and a smoky "wok hei" flavor, use a carbon steel or cast iron wok over a strong flame. On an electric stove, use a large flat-bottomed pan with plenty of contact with the burner – a wok won't get hot enough there, and the dish can easily turn soggy. It will taste a little different, but still delicious.
For a milder version, leave out the Sichuan pepper and use fewer chilies.
Look for Chinkiang vinegar, Sichuan peppercorns and dried chilies at Asian grocery stores or online.