Kung Pao Chicken

Ingredients

For the Marinade:

• 400g (14 oz) boneless, skinless chicken thighs, diced
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch

For the Stir-fry:

• 1/2 cup roasted peanuts
• 2 tbsp vegetable oil
• 8-10 dried red chilies
• 2 tsp Sichuan peppercorns (optional)
• 2 cloves garlic, minced
• 1 inch ginger, finely chopped
• 2-3 scallions, chopped

For the Sauce:

• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp black vinegar (or rice vinegar)
• 1 tbsp sugar
• 1 tbsp water
• 1 tsp sesame oil

Instructions

1. Marinate the chicken: In a bowl, mix the chicken with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Let it marinate for 15-20 minutes.

2. Prepare the sauce: In a small bowl, whisk together the soy sauces, vinegar, sugar, water, and sesame oil. Set aside.

3. Heat the oil: In a wok or large skillet, heat 2 tbsp vegetable oil over medium heat. Add the dried chilies and Sichuan peppercorns. Stir-fry until the chilies darken slightly and become fragrant (about 30 seconds), being careful not to burn them.

4. Stir-fry the chicken: Add the marinated chicken to the wok and stir-fry for 3-4 minutes until it’s browned and cooked through. Remove the chicken from the wok and set aside.

5. Cook the aromatics: In the same wok, add the garlic and ginger.

6. Add the chicken back: Return the cooked chicken to the wok, along with the sauce. Stir well to coat everything in the sauce.

7. Finish the dish: Add the roasted peanuts and scallions. Stir everything together for another 1-2 minutes.

8. Serve: Kung Pao Chicken is best served hot with steamed rice.

Tips

• Adjust heat: To reduce the heat level, remove the seeds from the dried chilies or use fewer chilies.
• Peanuts: You can substitute cashews for peanuts for a different texture and flavor.
• Vegan version: Use tofu instead of chicken and adjust the marination accordingly.