Kung Pao Chicken
Instructions
- 1
In a medium bowl, combine the chicken cubes with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and cornstarch. Mix well and let marinate for 15 minutes at room temperature.
- 2
In a small bowl, prepare the sauce by whisking together the remaining 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, rice vinegar, sugar, dark soy sauce, and chicken broth. Set aside.
- 3
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil and swirl to coat the wok.
- 4
Add the marinated chicken in a single layer and let it sear without moving for 1-2 minutes until golden brown on one side. Flip and cook for another 2 minutes until just cooked through. Remove chicken to a plate.
- 5
Reduce heat to medium-high. Add the remaining 1 tablespoon oil to the wok. Add the dried chilies and Sichuan peppercorns, stirring constantly for 30 seconds until fragrant but not burned.
- 6
Add the minced garlic, ginger, and white parts of scallions. Stir-fry for 30 seconds until aromatic.
- 7
Add the bell peppers and stir-fry for 2-3 minutes until slightly softened but still crisp.
- 8
Return the chicken to the wok along with the peanuts. Pour in the prepared sauce and toss everything together for 1-2 minutes until the sauce thickens and coats everything evenly.
- 9
Remove from heat and stir in the green parts of the scallions and sesame oil.
- 10
Serve immediately over steamed white rice or noodles.
Chef's Note
"This Kung Pao Chicken brings authentic Sichuan flavors to your kitchen with that perfect balance of sweet, savory, and spicy heat—serve it over steamed rice and don't skip the Sichuan peppercorns, as they provide that signature tongue-tingling sensation that makes this dish truly special."
