Kung Pao Chicken with Peanuts and Dried Chilies
Diced chicken thighs wok-tossed with crunchy peanuts, charred dried chilies, and a tangy-sweet vinegar-soy glaze: a Sichuan classic with a slow-building heat.
- Time
- 32 min
- Servings
- 4
- Level
- Intermediate
Original Olivi recipe · nutrition calculated per serving
Instructions
8 steps · tick them off as you cookDice 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.
15 minutesWhisk 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.
Snip 10 dried red chilies in half, shaking out most seeds. Toast 1 tsp Sichuan peppercorns in a dry wok 60 seconds; set aside.
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.
Add chicken in a single layer; sear undisturbed 60 seconds, then stir-fry 3-4 minutes until golden and just cooked through.
3-4 minutesPush 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.
Give the sauce a stir and pour it in; toss vigorously 45-60 seconds until it thickens and glazes the chicken.
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.
Chef's tip
Keep the wok screaming hot and add the peanuts only after removing from heat: they stay shatteringly crisp instead of turning soggy in the sauce.
Suggested pairing
Serve with fluffy jasmine rice and a lightly chilled Gewürztraminer whose sweetness tames the chili heat.
About this recipe
Diced chicken thighs wok-tossed with crunchy peanuts, charred dried chilies, and a tangy-sweet vinegar-soy glaze: a Sichuan classic with a slow-building heat.
ChineseIntermediatespicytangyhigh-proteinweeknight
