Kung Pao Chicken with Roasted Peanuts and Dried Chilies

Ingredients

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

Instructions

1. 1

   Cut 1.5 lb boneless chicken thighs into 3/4-inch cubes. Toss with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 2 tsp cornstarch; rest 15 minutes.

2. 2

   Mix the sauce: 2 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp black vinegar, 1 tbsp sugar, 1 tsp cornstarch, and 2 tbsp chicken stock.

3. 3

   Toast 1 tsp Sichuan peppercorns in a dry wok over medium heat for 60 seconds until intensely fragrant, then crush lightly in a mortar.

4. 4

   Heat 2 tbsp peanut oil in the wok over medium heat. Add 8-10 dried red chilies (snipped) and the crushed peppercorns; sizzle 30 seconds until the oil turns fragrant and reddish : do not burn.

5. 5

   Crank heat to high, add the chicken in one layer, and sear undisturbed for 90 seconds until golden, then stir-fry 2 more minutes until nearly cooked through.

6. 6

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

7. 7

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

8. 8

   Off the heat, fold in 1/2 cup roasted unsalted peanuts and the green onion tops. Finish with 1 tsp sesame oil and serve at once.