Kung Pao Chicken with Roasted Peanuts

Ingredients

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

Instructions

1. 1

   Cube 1.25 lb (570 g) boneless chicken thighs and marinate with 1 tbsp soy sauce, 1 tbsp Shaoxing wine and 1 tbsp cornstarch for 15 minutes.

2. 2

   Combine the sauce: 2 tbsp black vinegar, 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp cornstarch, 2 tbsp chicken stock and 1 tsp sesame oil. Whisk until smooth.

3. 3

   Toast 1 tsp Sichuan peppercorns in a dry wok over medium heat until fragrant, about 45 seconds, then crush lightly.

4. 4

   Heat 2 tbsp vegetable oil in the wok over high heat until it shimmers without smoking.

5. 5

   Add 8 dried red chilies and the crushed peppercorns; stir 15 seconds until the chilies darken but do not blacken.

6. 6

   Add the chicken in a single layer, sear undisturbed for 60 seconds, then stir-fry until golden and cooked through, about 3 minutes.

7. 7

   Push the chicken aside, add 4 sliced garlic cloves, 1 tbsp minced ginger and 3 chopped scallion whites; sweat 20 seconds.

8. 8

   Pour in the sauce and stir constantly until it bubbles and coats the back of a spoon, about 45 seconds.

9. 9

   Fold in 1/2 cup roasted unsalted peanuts and the scallion greens, tossing just to warm through.

10. 10

    Transfer to a warmed platter and serve at once.