Kung Pao Chicken

Instructions

1. 1

   In a Mixing Bowl, whisk together the Soy Sauce, Cornstarch, Sesame Oil, and Shaoxing Rice Wine. Add the Chicken Thighs and toss to coat evenly. Let marinate at room temperature for at least 10 minutes while you prep the remaining ingredients.

2. 2

   In a small Mixing Bowl, whisk together the Soy Sauce, Rice Vinegar, Hoisin Sauce, Granulated Sugar, Cornstarch, Sesame Oil, and Water until the sugar and cornstarch are fully dissolved. Set aside near the stove — the sauce comes together fast once cooking starts.

3. 3

   Heat a Wok or Skillet over high heat until very hot — a drop of water should evaporate on contact. Add 1 tablespoon of the Vegetable Oil and swirl to coat. Add the marinated Chicken Thighs in a single layer and let it sear undisturbed for 90 seconds, then stir-fry until just cooked through, about 2–3 more minutes. Transfer the chicken to a plate and set aside.

4. 4

   Return the Wok to high heat and add the remaining 1 tablespoon of Vegetable Oil. Add the Red Chilies and Sichuan Peppercorns (if using) and stir-fry for 20–30 seconds until fragrant and the chilies just begin to darken. Do not let them burn.

5. 5

   Add the Garlic, Ginger, and the white parts of the Scallions. Stir-fry for another 30 seconds until fragrant.

6. 6

   Add the Bell Peppers and stir-fry for 1–2 minutes until just tender but still slightly crisp.

7. 7

   Return the cooked Chicken Thighs to the Wok. Give the sauce a quick stir (the Cornstarch settles), then pour it over everything. Toss and stir-fry for 1–2 minutes until the sauce thickens and coats the chicken and vegetables in a glossy glaze.

8. 8

   Remove from heat and stir in the Peanuts and the green parts of the Scallions. Serve immediately over steamed white rice.

Master the techniques

Free step-by-step guides with exact times and temperatures.