Kung Pao Chicken with Roasted 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
• 3 tbsp soy sauce
• 2 tbsp Chinese black vinegar
• 1 tbsp Shaoxing wine
• 2 tbsp cornstarch
• 4 unit garlic cloves, sliced
• 1 tbsp fresh ginger, minced
• 4 unit scallions
• 3 tbsp peanut oil
• 1 tsp toasted sesame oil
• 1 tbsp sugar

Instructions

1. 1

   Dice 1.25 lb boneless chicken thighs into 3/4-inch cubes and marinate with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch for 15 minutes.

2. 2

   Mix the sauce: 2 tbsp black vinegar, 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp cornstarch, and 3 tbsp chicken stock; set aside.

3. 3

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

4. 4

   Heat 3 tbsp peanut oil in the wok until it shimmers without smoking, add 10 dried red chilies and the peppercorns, and stir for 20 seconds until the chilies darken slightly.

5. 5

   Add the chicken in one layer and sear undisturbed for 90 seconds, then stir-fry 2 minutes until golden and just cooked through.

6. 6

   Push chicken to the side, add 4 sliced garlic cloves, 1 tbsp minced ginger, and the white parts of 4 scallions; sweat 30 seconds until aromatic.

7. 7

   Pour in the sauce and stir constantly for 60 seconds until it reduces to a glossy coating.

8. 8

   Off heat, fold in 1/2 cup roasted unsalted peanuts and the scallion greens; finish with 1 tsp toasted sesame oil and serve immediately.