Kung Pao Chicken

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Ingredients

Equipment

medium-sized bowl
small bowl
wok
large pan

Directions

Increase the heat and add the marinated chicken in batches.
Stir fry each batch for 3 to 4 minutes.
Cook until the chicken is fully browned and cooked through.
Remove all chicken from the wok.
Add 3/4 of a bunch of green onions cut into segments to the wok.
Stir fry for 20 seconds until lightly charred and wilted.
Add minced ginger and stir fry for 10 seconds.
Add minced garlic and stir fry until the garlic is cooked and begins to toast.
Optionally, stir in a pinch of ground Sichuan peppercorn.
Add the chicken back to the wok.
Add the chilies and peanuts back to the wok.
Stir fry for 30 seconds.
Add the Kung Pao sauce to the wok.
Continue to stir fry until everything is thickened into a glossy glaze.
Immediately cut off the heat and transfer to a serving bowl.
Top with crushed peanuts and thinly sliced green onion for serving.
Marinate the chicken.
Cut chicken thighs into 1-inch or slightly smaller bite-sized pieces.
Place chicken pieces in a medium-sized bowl.
Add 1 teaspoon cornstarch and a pinch of ground white pepper to the chicken.
Mix to coat the chicken.
Add 2 tablespoons soy sauce and 1 teaspoon Shaoxing wine (or cheap dry sherry).
Mix well and set aside to marinate for 10 minutes or overnight in the fridge.
Prepare Kung Pao sauce.
In a small bowl, add 2 1/3 tablespoons granulated sugar, 2 teaspoons cornstarch, and 1/4 cup soy sauce.
Mix half dark and half regular soy sauce if desired.
Add 3 tablespoons Chinese black vinegar, 1/4 cup chicken stock, and 3 tablespoons water.
Add 2 1/2 tablespoons Shaoxing wine (optional).
Mix well until combined.
Heat 3 1/3 tablespoons vegetable oil in a wok or large pan over medium-high heat.
Ensure the oil is hot.
Add 1/4 cup raw peanuts and stir fry until golden brown.
Remove the peanuts from the wok.
Add 8 dried chilies to the wok.
Stir fry until fragrant and crisp, about 20 seconds.
Remove the chilies from the wok.