Kung Pao Chicken

Ingredients

For the chicken:

500g boneless, skinless chicken thighs
1 tbsp Shaoxing wine (or dry sherry)
1 tsp light soy sauce
1 tsp cornflour

For the sauce:

1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing wine (or dry sherry)
2 tbsp Chinese black vinegar (or rice vinegar)
2 tbsp sugar
2 tbsp water
1 tsp cornflour, mixed with 1 tbsp cold water (slurry)

For the stir-fry:

3 tbsp neutral oil (e.g. vegetable or sunflower)
8–12 dried red chillies
1 tbsp Sichuan peppercorns
3 garlic cloves, finely chopped
1-inch piece of ginger, finely chopped
4 spring onions – white parts cut into 2cm pieces, green parts finely sliced for garnish
½ cup (about 70g) unsalted roasted peanuts

To serve:

Steamed white rice
Extra peanuts and sliced spring onion greens (optional garnish)

Directions

Step 1

Cut the chicken into bite-sized pieces (around 2cm). Place in a bowl with the Shaoxing wine, light soy sauce, and cornflour. Mix well and leave to marinate for 15–20 minutes while you prepare the other ingredients.

Step 2

In a small bowl, combine the light and dark soy sauces, Shaoxing wine, vinegar, sugar, and water. In a separate bowl, mix the cornflour with cold water to form a smooth slurry. Set both aside.

Step 3

Heat 2 tablespoons of oil in a wok or large frying pan over high heat until just smoking. Add the chicken in a single layer—cook in batches if needed to avoid crowding. Let it sear undisturbed for 1 minute, then stir-fry for another 2–3 minutes until browned and just cooked through. Remove from the pan and set aside.

Step 4

Return the pan to high heat and add the remaining tablespoon of oil. Add the dried chillies and stir-fry for 10–15 seconds until they darken slightly and smell fragrant. Then add the Sichuan peppercorns and stir-fry for another 10 seconds, being careful not to let them burn.

Step 5

Add the chopped garlic and ginger to the pan. Stir-fry quickly for 30 seconds until fragrant.

Step 6

Return the chicken to the wok along with the white parts of the spring onions. Toss everything together for about a minute.

Step 7

Give the prepared sauce another stir and pour it into the pan. Bring it to a simmer. Stir the cornflour slurry, then add it to the wok. Cook for 30–60 seconds, stirring constantly, until the sauce thickens and turns glossy, coating everything evenly.

Step 8

Tip in the roasted peanuts and toss everything together for another 30 seconds to warm through.

Step 9

Turn off the heat and transfer to a serving plate. Garnish with the green parts of the spring onions and, if you like, a few extra peanuts. Serve immediately with freshly steamed rice.