Kung Pao Chicken with Peanuts and Dried Chilies

Ingredients

• 1,5 lb boneless chicken thighs
• 0,5 cup raw peanuts
• 12 unit dried red chilies
• 1 tsp Sichuan peppercorns
• 2 tbsp Chinese black vinegar
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 2 tbsp sugar
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 unit green onions
• 3 tbsp peanut oil
• 1 tsp toasted sesame oil
• 2 tbsp cornstarch

Instructions

1. 1

   Dice 1.5 lb (680 g) boneless chicken thighs into 3/4-inch cubes. Marinate with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch for 15 minutes.

2. 2

   Prepare the sauce by whisking together 2 tbsp black vinegar, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 2 tbsp sugar, 1 tsp cornstarch, and 3 tbsp chicken stock until sugar dissolves.

3. 3

   Toast 1/2 cup raw peanuts in a dry wok over medium heat for 4-5 minutes, tossing until golden and fragrant. Set aside.

4. 4

   Heat 3 tbsp peanut oil in the wok over medium-high until it shimmers without smoking. Add 10-12 dried red chilies and 1 tsp Sichuan peppercorns; stir 20 seconds until chilies darken slightly and oil is aromatic.

5. 5

   Push aromatics aside, add the marinated chicken in a single layer, and sear undisturbed for 90 seconds to caramelize.

6. 6

   Stir-fry the chicken 2-3 minutes until golden on all sides and cooked through (internal 165°F / 74°C).

7. 7

   Add 4 minced garlic cloves, 1 tbsp grated ginger, and the white parts of 4 green onions; toss 30 seconds until fragrant.

8. 8

   Pour in the sauce and stir constantly for 1 minute until it thickens into a glossy glaze coating each piece.

9. 9

   Fold in the toasted peanuts and green onion tops, drizzle with 1 tsp toasted sesame oil, and serve at once.