Classic Kung Pao Chicken

Classic Kung Pao Chicken ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp Chinkiang vinegar (or rice vinegar)
• 1 tbsp granulated sugar
• 1 tbsp Hoisin sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 0.25 cup chicken broth
• 2 tbsp peanut oil (or other high smoke point oil)
• 10-15 count dried red chilies (like Tianjin or arbol)
• 1 tsp Sichuan peppercorns
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 count red bell pepper, diced
• 1 count zucchini, diced
• 0.5 cup roasted unsalted peanuts
• 0.25 cup scallions, sliced (green parts only)

How to make Classic Kung Pao Chicken

1. **Prepare the Chicken Marinade:** Cut 1.5 lbs of boneless, skinless chicken thighs into 1-inch pieces. In a medium bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), and 1 tablespoon cornstarch. Toss to coat evenly, then let it marinate for at least 15 minutes at room temperature, or up to 30 minutes.
2. **Whisk the Kung Pao Sauce:** In a separate small bowl, combine 2 tablespoons soy sauce, 2 tablespoons Chinkiang vinegar (or rice vinegar), 1 tablespoon granulated sugar, 1 tablespoon Hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 1/4 cup chicken broth. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
3. Heat a large wok or a 12-inch non-stick skillet over high heat until it just begins to smoke. Add 1 tablespoon of peanut oil and swirl to coat the pan.
4. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Stir-fry for 3-4 minutes, breaking up any clumps, until the chicken is mostly cooked through and lightly browned on all sides. Remove the chicken from the wok and set aside.
5. Add the remaining 1 tablespoon of peanut oil to the wok. Immediately add 10-15 dried red chilies and 1 teaspoon Sichuan peppercorns. Stir-fry for about 15-30 seconds, until they are fragrant and the chilies have darkened slightly (be careful not to burn them).
6. Quickly add 3 cloves minced garlic and 1 tablespoon grated fresh ginger to the wok. Stir-fry for another 15-20 seconds until fragrant, being careful not to burn the garlic.
7. Add the diced red bell pepper and diced zucchini to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender but still have some bite. Do not overcook them.
8. Return the cooked chicken to the wok with the vegetables. Give the prepared Kung Pao sauce a quick whisk to re-incorporate any settled cornstarch, then pour it over the chicken and vegetables.
9. Stir-fry continuously for 1-2 minutes, allowing the sauce to thicken and coat everything evenly. The sauce should become glossy and cling to the ingredients.
10. Stir in 1/2 cup of roasted unsalted peanuts, tossing gently to combine. Cook for another 30 seconds to warm the peanuts through.
11. Remove the wok from the heat. Garnish generously with 1/4 cup of sliced scallions (green parts only). Serve immediately with steamed white rice.

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