Equipment
Ingredients
Chicken and Marinade
- 500 g boneless skinless chicken thighs, cut into 1.5cm cubes
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 10 g cornstarch
- 15 ml water
Kung Pao Sauce
- 30 ml light soy sauce
- 30 ml chinkiang vinegar
- 20 g granulated sugar
- 45 ml chicken broth
- 5 ml dark soy sauce
- 5 g cornstarch
- 5 ml toasted sesame oil
Aromatics and Stir-Fry
- 45 ml neutral cooking oil
- 10 g dried sichuan chilies, cut in half, seeds shaken out
- 3 g sichuan peppercorns, whole or lightly crushed
- 4 garlic, thinly sliced
- 15 g ginger, minced
- 4 scallions, white and green parts separated, cut into 2cm pieces
- 70 g roasted unsalted peanuts
Nutrition (per serving)
Method
Combine the cubed chicken, light soy sauce, Shaoxing wine, cornstarch, and water in a mixing bowl. Mix vigorously until the liquid is entirely absorbed by the meat. Wash hands and tools thoroughly after handling raw chicken to prevent cross-contamination. Let marinate at room temperature for 20 minutes.
In a separate small bowl, combine the sauce ingredients: light soy sauce, Chinkiang vinegar, sugar, chicken broth, dark soy sauce, cornstarch, and toasted sesame oil. Whisk until the sugar and cornstarch are fully dissolved.
Heat a wok over high heat until it begins to smoke slightly. Add the neutral cooking oil and swirl to coat the bottom and lower sides.
Add the dried chilies and Sichuan peppercorns to the hot oil. Fry rapidly for 10 to 15 seconds until the chilies darken to a deep maroon and the oil becomes intensely fragrant. Do not let them turn black.
Add the marinated chicken to the wok in a single layer. Let it sear undisturbed for 1 minute to develop a crust, then toss and stir-fry until opaque on the outside and reaching an internal temperature of 74°C/165°F, about 4 to 5 minutes.
Add the sliced garlic, minced ginger, and the white pieces of the scallions. Toss with the chicken and cook for 1 minute until the aromatics soften slightly.
Give the prepared sauce a quick stir to recombine the settled cornstarch, then pour it into the wok. Stir continuously for 1 to 2 minutes as the sauce rapidly bubbles, thickens, and clings tightly to the chicken.
Turn off the heat. Add the roasted peanuts and the reserved green parts of the scallions. Fold them into the mixture until evenly distributed, then plate and serve immediately.
Chef's Notes
- Velveting the chicken (marinating with cornstarch and liquid) is a crucial Chinese technique that creates a protective barrier, keeping the meat incredibly tender even during high-heat stir-frying.
- Always use Chinkiang (Zhenjiang) vinegar for authentic Kung Pao. Its complex, malty, and slightly sweet acidity cannot be replicated by standard white or apple cider vinegars.
- Sichuan peppercorns impart a unique 'mala' (numbing and spicy) sensation rather than pure heat. If the numbing effect is too strong for your palate, toast them whole and remove them from the oil before adding the chicken.
- Mise en place is non-negotiable here. A wok operates at extremely high temperatures, meaning you will not have time to chop garlic or measure liquids once the cooking begins.
Storage
Refrigerator: 4 days — Peanuts will lose their crunch. Store peanuts separately if planning for leftovers.
Freezer: 1 month — Texture of chicken and peanuts will degrade upon thawing.
Reheating: Reheat in a skillet over medium heat until warmed through, or microwave in 1-minute bursts.
