Classic Kung Pao Chicken

Instructions

1. 1

   Cut chicken breast into 1-inch cubes. In a bowl, combine chicken with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1/4 tsp salt. Marinate for 15 minutes.

   15 min

2. 2

   In a small bowl, whisk together the remaining 3 tbsp soy sauce, Chinkiang vinegar, remaining 1 tbsp Shaoxing wine, sesame oil, sugar, and 2 tbsp water. Set aside.

3. 3

   Mince garlic and ginger.

4. 4

   Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until lightly browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.

   5 min

5. 5

   Add the remaining 1 tbsp vegetable oil to the wok. Add dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant. Be careful not to burn them.

   30 min

6. 6

   Add minced garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant.

   30 min

7. 7

   Return the cooked chicken to the wok. Add the peanuts. Pour the prepared sauce over everything. Stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and peanuts.

   1 min

8. 8

   Season with remaining 1/4 tsp salt and 1/4 tsp black pepper.

Perfect With