Authentic Kung Pao Chicken

Authentic Kung Pao Chicken ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 1 tsp neutral oil
• 2 tbsp Chinkiang vinegar
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp sugar
• 1 tsp cornstarch
• 0.25 cup chicken broth
• 2 tbsp neutral oil
• 1 tbsp Sichuan peppercorns
• 10-15 dried red chilies (stems removed, cut in half)
• 2 tbsp minced ginger
• 2 tbsp minced garlic
• 0.5 cup roasted, unsalted peanuts, chopped
• 0.5 cup scallions (green parts only), chopped

How to make Authentic Kung Pao Chicken

1. In a medium bowl, combine the cubed chicken thighs with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon cornstarch, and 1 teaspoon neutral oil. Toss well to coat, then let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
2. In a small bowl, whisk together the Chinkiang vinegar, 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, 1 teaspoon cornstarch, and chicken broth until well combined and the sugar is dissolved. Set aside.
3. Gather your Sichuan peppercorns, dried red chilies (trim stems and cut in half), minced ginger, and minced garlic. Chop the roasted peanuts and scallions. Have all ingredients ready as stir-frying is very fast.
4. Heat 1 tablespoon of neutral oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side until lightly browned. Remove the chicken from the wok and set aside.
5. Reduce heat to medium. Add the remaining 1 tablespoon of neutral oil to the wok. Add the Sichuan peppercorns and dried red chilies. Stir-fry for 30-60 seconds until fragrant and the chilies have darkened slightly but not burned.
6. Add the minced ginger and garlic to the wok. Stir-fry for another 30 seconds until fragrant.
7. Return the seared chicken to the wok. Add the chopped roasted peanuts. Toss everything together for 1 minute to combine the flavors.
8. Give the pre-mixed Kung Pao sauce a quick stir, then pour it evenly over the chicken and aromatics in the wok.
9. Stir constantly for 1-2 minutes as the sauce thickens and coats the chicken. Once the sauce reaches your desired consistency and is bubbling, remove the wok from the heat.
10. Stir in the chopped scallions. Transfer the Authentic Kung Pao Chicken to a serving platter and serve immediately with steamed white rice.

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