Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless chicken thighs; 1/3 cup roasted peanuts; 10-12 dried red chilies; 1 tsp Sichuan peppercorns; 4 stalks scallions; 3 cloves garlic, minced; 1 inch piece ginger, minced; 2 tbsp vegetable oil; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 2 tsp Chinkiang vinegar; 2 tsp sugar; 1 tbsp cornstarch; 1 tbsp Shaoxing wine; 1 tsp sesame oil

Steps

1. Marinate the Chicken

Toss chicken cubes with cornstarch and a splash of Shaoxing wine. Let sit for 10 minutes while you prep everything else.

2. Mix the Sauce

In a small bowl, combine dark soy sauce, light soy sauce, Chinkiang vinegar, sugar, and 2 tablespoons of water. Stir until the sugar dissolves.

3. Wok Time

Heat oil in a wok over high heat until smoking. Add the dried chilies and Sichuan peppercorns — stir for 15 seconds until fragrant and darkened (not burnt).

4. Cook the Chicken

Add the chicken in a single layer. Let it sear undisturbed for 1 minute, then stir-fry for 2-3 minutes until cooked through.

5. Bring It Together

Add garlic, ginger, and scallion whites. Stir-fry for 30 seconds. Pour in the sauce mixture. Toss everything together for 1 minute until the sauce thickens and glazes the chicken.

6. Finish

Toss in the peanuts and scallion greens. Drizzle with sesame oil. Give it one final toss and serve immediately over rice.

Pro tip: The authentic version uses chicken thighs, not breast — they stay juicy in the fierce heat of the wok. And always add the peanuts last so they stay crunchy.