Kung Pao Chicken with Peanuts and Dried Chilies

Ingredients

• 1,25 lb boneless skinless chicken thighs
• 0,5 cup roasted unsalted peanuts
• 10 unit dried red chilies
• 1 tsp Sichuan peppercorns
• 2 tbsp Chinese black vinegar
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp sugar
• 3 tsp cornstarch
• 4 unit garlic cloves, sliced
• 1 tbsp fresh ginger, grated
• 5 unit scallions
• 3 tbsp peanut oil
• 1 tsp toasted sesame oil

Instructions

1. 1

   Dice 1.25 lb boneless skinless chicken thighs into 1/2-inch cubes; toss with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 2 tsp cornstarch. Marinate 15 minutes.

2. 2

   Whisk sauce: 2 tbsp black vinegar, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar, 1 tsp cornstarch, and 2 tbsp chicken stock. Set aside.

3. 3

   Snip 10 dried red chilies in half, shaking out most seeds. Toast 1 tsp Sichuan peppercorns in a dry wok 60 seconds; set aside.

4. 4

   Heat 3 tbsp peanut oil in the wok over high heat until it shimmers. Add chilies and peppercorns; stir 20 seconds until fragrant and darkened : do not let them blacken.

5. 5

   Add chicken in a single layer; sear undisturbed 60 seconds, then stir-fry 3-4 minutes until golden and just cooked through.

6. 6

   Push chicken aside; add 4 sliced garlic cloves, 1 tbsp grated ginger, and the white parts of 5 scallions cut into 1/2-inch pieces. Sweat 30 seconds until fragrant.

7. 7

   Give the sauce a stir and pour it in; toss vigorously 45-60 seconds until it thickens and glazes the chicken.

8. 8

   Off heat, fold in 1/2 cup roasted unsalted peanuts and the green scallion tops. Finish with 1 tsp toasted sesame oil and serve immediately.