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
• 2 tbsp Chinkiang black vinegar
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp sugar
• 2 tbsp cornstarch
• 4 unit garlic cloves, sliced
• 1 tbsp fresh ginger, minced
• 4 unit green onions
• 3 tbsp peanut oil
• 1 tsp toasted sesame oil

Instructions

1. 1

   Cube 1.25 lb (570 g) boneless skinless chicken thighs into 3/4-inch pieces. Toss with 1 tbsp soy sauce, 1 tbsp Shaoxing wine and 1 tbsp cornstarch; marinate 20 minutes.

2. 2

   Whisk the sauce: 2 tbsp Chinkiang black vinegar, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar, 1 tsp cornstarch and 3 tbsp chicken stock.

3. 3

   Toast 1 tsp Sichuan peppercorns in a dry wok over medium heat until aromatic, about 90 seconds, then crush lightly with the flat of a knife.

4. 4

   Heat 3 tbsp peanut oil in the wok until it shimmers without smoking. Add 8-10 dried red chilies and the crushed peppercorns; stir 20 seconds until chilies darken but do not burn.

5. 5

   Push aromatics aside, add chicken in a single layer and sear undisturbed for 60 seconds, then stir-fry 2-3 minutes until golden and just cooked through.

6. 6

   Add 4 sliced garlic cloves, 1 tbsp minced ginger and the white parts of 4 green onions; stir-fry 30 seconds until fragrant.

7. 7

   Pour in the sauce and toss constantly for 45 seconds until it reduces to a glossy coating.

8. 8

   Fold in 1/2 cup roasted unsalted peanuts and the green onion tops; toss 15 seconds to warm through.

9. 9

   Finish with 1 tsp toasted sesame oil off the heat and serve immediately over steamed rice.