Kung Pao chicken

Method

1. 01

   Cut and marinate the chicken

   Cut the chicken thigh into even 2 cm pieces. Toss with the 10 ml soy sauce, 10 ml Shaoxing wine, and 8 g cornstarch. Rest for 10 minutes while you prepare the remaining ingredients.

   

2. 02

   Mix the sauce

   Whisk the 20 ml light soy sauce, 20 ml Chinkiang vinegar, 15 g sugar, 5 ml sesame oil, 30 ml water, and 5 g cornstarch until smooth. Stir once more just before pouring because starch settles.

   

3. 03

   Set up the two chicken batches

   Separate the marinated chicken into two equal batches. Cut the scallions into 3 cm pieces and keep the white and green portions apart so they can be added at different times.

   

4. 04

   Sear in two batches

   Heat a wok over medium-high heat. Add 6 ml oil and stir-fry the first chicken batch for 2–3 minutes; remove it when lightly browned and the thickest piece reaches 74°C. Repeat with another 6 ml oil and the second batch.

   

5. 05

   Toast the spices gently

   Lower the heat to medium-low. Add the remaining 13 ml oil, 10 g dried chiles, and 3 g Sichuan peppercorns. Stir for 20–30 seconds until fragrant, without letting the spices blacken.

   

6. 06

   Fry the aromatics

   Add the sliced garlic, ginger, and scallion whites. Stir-fry for 30 seconds, keeping the heat at medium-low so the garlic does not burn.

   

7. 07

   Bubble the sauce

   Give the sauce another stir and pour it into the wok. Let it bubble for 60 seconds until the cornstarch begins to thicken the liquid.

   

8. 08

   Return the chicken

   Return both batches of chicken and toss for 1 minute until the measured sauce coats every piece.

   

9. 09

   Add the crisp finish

   Turn off the heat and fold in the scallion greens and 50 g roasted peanuts. Serve immediately while the peanuts remain crisp.