Kung Pao Chicken
Tender pieces of chicken are quickly stir-fried with dried chiles, roasted peanuts, scallions, and a glossy sauce that balances salty, sweet, sour, and spicy flavors. The high-heat cooking keeps the vegetables crisp and the chicken juicy while dinner comes together in one pan.
Boneless chicken thighs stay especially moist, but chicken breast works well too. Shaoxing wine adds traditional depth; dry sherry is a practical substitute. Prepare all ingredients before heating the wok, since the cooking moves quickly, and reduce the chiles for a milder dish.
Serve this Chinese-American takeout favorite over steamed white rice, brown rice, or noodles. It is ideal for a weeknight meal, and leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or microwave.
How to Make It
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1
Cut the chicken into 1-inch pieces and place it in a bowl. Add 2 tablespoons soy sauce, the Shaoxing wine, and cornstarch, then toss to coat. Let it stand for 10 minutes.
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2
Whisk the remaining 2 tablespoons soy sauce with the rice vinegar, sugar, sesame oil, and water until the sugar dissolves.
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3
Prepare the aromatics by finely chopping the garlic and ginger, separating the white and green parts of the scallions, and cutting the dried chiles into shorter pieces if desired.
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4
Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat. Add the dried chiles and Sichuan peppercorns, if using, and stir-fry for 20 to 30 seconds until fragrant without letting them burn.
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5
Add the marinated chicken in a single layer. Stir-fry for 4 to 6 minutes, turning often, until browned and cooked through.
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6
Add the garlic, ginger, and scallion whites. Stir-fry for 30 seconds, then pour in the sauce and toss for 1 to 2 minutes until it thickens and coats the chicken.
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7
Stir in the roasted peanuts and scallion greens. Cook for 30 seconds, then remove from the heat.
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8
Serve immediately over steamed rice or noodles.
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