Kung Pao Chicken

Sichuan classic — chicken with peanuts, dried chiles, and a sweet-savory-spicy sauce.

Ingredients

• 1.5 lbs chicken thighs, diced
• 2 tbsp soy sauce + 1 tbsp cornstarch (velveting)
• 8-10 dried red chiles
• 1 tbsp Sichuan peppercorns
• 1/2 cup roasted peanuts
• 3 scallions, cut into 1" pieces
• 3 garlic cloves, minced
• 1" ginger, minced
• Sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp cornstarch + 2 tbsp water

Method

1. Velvet chicken: toss with soy sauce and cornstarch, rest 10 min.

2. Mix sauce ingredients.

3. Heat wok smoking hot. Sear chicken 3 min. Remove.

4. Add dried chiles and Sichuan peppercorns, stir 30 sec until fragrant (not burnt).

5. Add garlic, ginger, scallion whites — 30 sec. Return chicken. Add sauce. Toss until thickened.

6. Add peanuts and scallion greens. Serve over rice.

What You're Practicing

• Sichuan peppercorns create a unique numbing sensation (ma la) — toast them briefly to activate.
• Velveting (cornstarch coating) keeps the chicken silky — same technique as beef and broccoli.