Chinese Kung Pao Chicken

Ingredients

• •400 g Chicken
• •10 pcs Dried chilies
• •60 g Peanuts
• •1 to taste Cornstarch
• •1 to taste Soy sauce
• •1 to taste Rice vinegar
• •1 to taste Sugar
• •1 to taste Dried red chilies
• •1 to taste Sichuan peppercorns
• •1 to taste Zucchini

Instructions

1. 1

   Cut chicken breast or thighs into 1-inch cubes. Marinate with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon Shaoxing wine for 20 minutes.

   💡 Cornstarch creates a silky coating when seared - don't skip this step.

2. 2

   Make the sauce: whisk together 2 tablespoons soy sauce, 1 tablespoon black vinegar, 1 teaspoon hoisin, 1 teaspoon chili oil, 1 teaspoon sugar, and 1 teaspoon cornstarch. Set aside.

   💡 Have all sauce ingredients prepped before cooking - once the wok is hot, there's no time to measure.

3. 3

   Heat wok over highest heat until smoking. Add 2 tablespoons oil, swirl to coat. Add dried red chilies (8-10) and stir-fry for 30 seconds until darkened but not burnt.

   💡 Watch carefully - chilies go from toasted to burned in seconds. You want them fragrant, not bitter.

4. 4

   Add marinated chicken in single layer (don't crowd). Let sear for 30 seconds, then stir-fry for 2-3 minutes until golden brown on all sides. Chicken should be 80% cooked.

   💡 High heat is essential - it sears the exterior while keeping the interior juicy.

5. 5

   Push chicken to the side, add Sichuan peppercorns (1 teaspoon) to the oil in center. Stir-fry for 15 seconds until fragrant.

   💡 The numbing sensation comes from these peppercorns - don't skip them for authentic flavor.

6. 6

   Add diced zucchini or water chestnuts, stir-fry for 1 minute. Pour sauce over everything and toss vigorously for 1-2 minutes until sauce thickens and coats chicken.

   💡 The cornstarch in the sauce will thicken quickly - keep tossing to ensure even coating.

7. 7

   Add roasted peanuts and scallions, toss to combine for 30 seconds. Remove immediately from heat - peanuts should still be slightly crisp.

   💡 Don't add peanuts too early or they'll lose their crunch.

8. 8

   Serve hot over steamed white rice. Garnish with extra peanuts and sliced green onions.

   💡 The contrast between the tender chicken, crunchy peanuts, and numbing peppercorns is what makes this dish iconic.