Kung Pao Chicken

宫保鸡丁 · Gōngbǎo Jīdīng

Ingredients13

• boneless chicken thighs500 g
• roasted peanuts80 g
• dried red chilies10
• Sichuan peppercorns1 tsp
• garlic3 cloves
• ginger15 g
• scallions3
• light soy sauce2 tbsp
• Chinkiang vinegar1 tbsp
• Shaoxing wine1 tbsp
• sugar1 tsp
• cornstarch2 tsp
• neutral oil3 tbsp

Method

1. Cut the chicken into 2 cm cubes and toss with 1 tsp cornstarch, 1 tsp soy sauce, and the Shaoxing wine.
2. Mix the remaining soy sauce, vinegar, sugar, and remaining cornstarch with 2 tbsp water for the sauce.
3. Slice the garlic and ginger; cut the scallions into 2 cm pieces; snap the dried chilies in half and shake out most of the seeds.
4. Heat the oil in a wok over high heat, add the Sichuan peppercorns and chilies, and stir until fragrant but not burnt.
5. Add the chicken and stir-fry until just cooked through, then add garlic, ginger, and scallions.
6. Pour in the sauce and toss until it glosses the chicken.
7. Stir in the peanuts, cook a few seconds more, and serve immediately with rice.