Name: Kung Pao Chicken recipe
Ingredients: 1 lb (450g) Boneless, skinless chicken breasts or thighs, cut into ¾-inch cubes; 1 tbsp Shaoxing wine (or dry sherry); 1 tbsp Low-sodium soy sauce (or tamari for gluten-free); 2 tsp Cornstarch; 1 tsp Toasted sesame oil; 3 tbsp Low-sodium soy sauce; 2 tbsp Chinkiang black vinegar (or a good quality balsamic vinegar as a substitute); 1 tbsp Shaoxing wine (or dry sherry); 1 tbsp Chinese chili bean paste (Doubanjiang) – optional, for a deeper savory spice; 1 tbsp Granulated sugar; 1 tsp Cornstarch; 1 tsp Toasted sesame oil; 3 tbsp High-heat cooking oil (like avocado, canola, or peanut oil); 1 tbsp Whole Sichuan peppercorns; 8-15 Whole dried red chilies (like chiles de árbol), snipped in half (deseed for less heat); 4-5 cloves Garlic, thinly sliced; 1-inch piece Ginger, peeled and thinly sliced; 4-5 Scallions, white and light green parts separated from dark green parts, sliced; ¾ cup Unsalted roasted peanuts

Ingredients

For the Chicken & Marinade (The “Velveting” Process):

1 lb (450g) Boneless, skinless chicken breasts or thighs, cut into ¾-inch cubes
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp Low-sodium soy sauce (or tamari for gluten-free)
2 tsp Cornstarch
1 tsp Toasted sesame oil

For the Kung Pao Sauce:

3 tbsp Low-sodium soy sauce
2 tbsp Chinkiang black vinegar (or a good quality balsamic vinegar as a substitute)
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp Chinese chili bean paste (Doubanjiang) – optional, for a deeper savory spice
1 tbsp Granulated sugar
1 tsp Cornstarch
1 tsp Toasted sesame oil

For the Stir-Fry:

3 tbsp High-heat cooking oil (like avocado, canola, or peanut oil)
1 tbsp Whole Sichuan peppercorns
8-15 Whole dried red chilies (like chiles de árbol), snipped in half (deseed for less heat)
4-5 cloves Garlic, thinly sliced
1-inch piece Ginger, peeled and thinly sliced
4-5 Scallions, white and light green parts separated from dark green parts, sliced
¾ cup Unsalted roasted peanuts

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Instructions

Part 1: The Preparation (Mise en Place)

Velvet the Chicken: In a medium bowl, combine the cubed chicken with all the marinade ingredients: Shaoxing wine, soy sauce, cornstarch, and sesame oil. Mix thoroughly until every piece of chicken is coated. The cornstarch mixture creates a “velvet” coating that protects the chicken from the high heat, keeping it incredibly moist and tender. Set aside to marinate for at least 15-30 minutes.
Mix the Sauce: In a separate small bowl, whisk together all the sauce ingredients: soy sauce, Chinkiang vinegar, Shaoxing wine, optional chili bean paste, sugar, cornstarch, and sesame oil. Stir until the sugar and cornstarch are fully dissolved. Set this bowl right next to your stove.
Prepare the Aromatics:
- Separate your sliced scallions: place the white and light green parts in one small bowl and the dark green tops in another for garnish.
- Have your sliced garlic, ginger, dried chilies, Sichuan peppercorns, and roasted peanuts in their own small bowls, ready to go.

Part 2: The Cooking Process (High Heat & Fast Action)

Heat Your Wok/Skillet: Place a large wok or a heavy-bottomed skillet over high heat. Let it get smoking hot. A properly heated pan is the key to achieving “wok hei,” the signature smoky aroma of a great stir-fry.
Bloom the Aromatics: Add the 3 tablespoons of cooking oil to the hot wok. Swirl to coat. Immediately add the Sichuan peppercorns and the dried red chilies. Stir-fry for just 30-45 seconds until they are intensely fragrant. Be very careful not to burn them, which will make them bitter. You are infusing the oil with their ma la flavor.
Sear the Chicken: Add the marinated chicken to the infused oil in a single layer. Spread it out and let it sear without moving for about 1-2 minutes to get a nice golden-brown crust. Then, begin to stir-fry, tossing the chicken until it is cooked through and opaque. This should take about 3-4 minutes in total.
Add the Next Layer of Aromatics: Push the chicken to the side of the wok. Add the sliced garlic, ginger, and the white/light green parts of the scallions to the cleared space in the wok. Stir-fry for about 30 seconds until they are fragrant.
Combine and Sauce: Toss the aromatics together with the cooked chicken. Give your prepared sauce a quick final stir (the cornstarch will have settled) and pour it all over the chicken in the wok.
Thicken and Finish: Stir-fry continuously. The sauce will bubble and thicken into a beautiful glossy glaze in about 30-60 seconds. Once the sauce has thickened and is clinging to the chicken, turn off the heat.
Add Peanuts and Garnish: Add the roasted peanuts and the dark green scallion tops to the wok. Give it one final toss to combine everything.
Serve Immediately: Transfer the Kung Pao Chicken to a serving platter and serve immediately while it’s hot and the textures are at their peak.

Nutrition

Serving Size: one normal portion
Calories: 500-550