Kung Pao Chicken

The classic Sichuan stir-fry of marinated chicken with dried chilies, Sichuan peppercorns, and dry-roasted peanuts.

⏱️ Prep: 15 min🍳 Cook: 10 min

Ingredients

2 teaspoons	10 ml	soy sauce (for marinade)
2 teaspoons	10 ml	Chinese rice wine (for marinade)
2 teaspoons	10 ml	cornstarch (for marinade)
1 teaspoon	5 ml	Sichuan peppercorns (for marinade)
1 tablespoon	15 ml	Chinese black vinegar (for sauce)
1 tablespoon	15 ml	chicken stock (for sauce)
3 teaspoons	15 ml	sugar (for sauce)
2-3 teaspoons	10–15 ml	soy sauce (for sauce)
2 teaspoons	10 ml	cornstarch (for sauce)
1/2 teaspoon	2.5 ml	sesame oil (for sauce)
1 pound	455 g	skinless boneless chicken breasts, cut into 1/2-inch cubes
1 tablespoon	15 ml	peanut or vegetable oil
8		dried red chilies, split lengthwise and seeds removed
1 teaspoon	5 ml	Sichuan peppercorns
4		cloves garlic, minced
1 tablespoon	15 ml	fresh ginger, minced
3		scallions, white parts thinly sliced, green parts set aside cut into 1-inch strips
1/3 cup	80 ml	unsalted dry-roasted peanuts

Whisk the ingredients for the marinade together, and marinade the chicken for 20 minutes.
Whisk the sauce ingredients together, and set aside.
Heat a wok over high heat until almost smoking. Add the oil.
Turn off the heat and add the red peppers and the Sichuan peppercorns. Cook, while stirring, for 1 minute. Make sure the chilies do not get burned.
Turn the heat back on, and set it to medium-high.
Add the marinated chicken, and stir-fry until the chicken is half cooked.
Stir in the garlic and ginger, and cook for about 2 more minutes.
Gradually add the sauce, one tablespoon at a time. Allow the chicken to absorb the flavors while cooking.
When the chicken is done, add the green onion and peanuts.
Serve hot.