Kung Pao Chicken with Roasted Peanuts and Dried Chilies

Ingredients

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

Instructions

1. 1

   Dice 600g boneless skinless chicken thighs into 2 cm cubes. Marinate 15 minutes with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 2 tsp cornstarch.

2. 2

   Whisk 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.

3. 3

   Toast 1/2 cup raw peanuts in a dry wok over medium heat, shaking often, 4 minutes until golden. Set aside.

4. 4

   Wipe the wok, add 2 tbsp peanut oil, and heat until shimmering. Add 8-10 dried red chilies and 1 tsp Sichuan peppercorns; stir 15 seconds until fragrant and chilies darken slightly : do not burn.

5. 5

   Add chicken in a single layer, sear 90 seconds undisturbed to develop colour, then stir-fry 2 minutes until nearly cooked through.

6. 6

   Push chicken aside, add 4 minced garlic cloves, 1 tbsp minced ginger, and the white parts of 4 green onions. Sweat 30 seconds until aromatic.

7. 7

   Pour in the sauce and toss vigorously until it thickens into a glossy coating, about 60 seconds.

8. 8

   Fold in toasted peanuts and the green tops of the onions. Toss once and transfer to a warm platter.