Authentic Kung Pao Chicken

• •1.5 lb boneless, skinless chicken thighs or breast, cut into 1-inch cubes
• •1 tablespoon Shaoxing wine
• •1 tablespoon light soy sauce
• •1.5 tablespoon cornstarch
• •0.5 teaspoon sesame oil
• •2 tablespoon light soy sauce
• •1 teaspoon dark soy sauce
• •2 tablespoon Chinkiang vinegar (Chinese black vinegar)
• •1 tablespoon Shaoxing wine
• •1.5 tablespoon granulated sugar
• •1 tablespoon cornstarch
• •0.3 cup chicken broth or water
• •0.5 teaspoon sesame oil
• •3 tablespoon peanut oil or vegetable oil
• •15 dried Sichuan chilies, cut into 1-inch pieces, seeds shaken out
• •1 teaspoon Sichuan peppercorns
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, minced
• •3 stalks green onions, white parts only, sliced
• •0.5 cup roasted unsalted peanuts
• •2 stalks green onions, green parts only, sliced, for garnish

Instructions

1. 1

   Marinate the Chicken: In a medium bowl, combine the cubed chicken with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1.5 tablespoons cornstarch, and 0.5 teaspoon sesame oil. Mix well to coat all chicken pieces. Let marinate for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator.

2. 2

   Prepare the Sauce: In a small bowl, whisk together 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons Chinkiang vinegar, 1 tablespoon Shaoxing wine, 1.5 tablespoons granulated sugar, 1 tablespoon cornstarch, 0.25 cup chicken broth, and 0.5 teaspoon sesame oil. Set aside.

3. 3

   Heat the Wok: Heat 2 tablespoons of peanut oil in a large wok or a large heavy-bottomed skillet over high heat until smoking. Add the marinated chicken in a single layer, spreading it out. Cook without stirring for 2-3 minutes until browned on one side, then stir-fry for another 1-2 minutes until mostly cooked through. Remove the chicken from the wok and set aside.

4. 4

   Sauté Aromatics and Spices: Reduce heat to medium-high. Add the remaining 1 tablespoon of peanut oil to the wok. Add the dried Sichuan chilies and Sichuan peppercorns. Stir-fry for 30-60 seconds until fragrant and the chilies have darkened slightly (be careful not to burn them). Immediately add the minced garlic, minced ginger, and sliced white parts of the green onions. Stir-fry for another 30 seconds until fragrant.

5. 5

   Combine and Finish: Return the cooked chicken to the wok. Give the prepared sauce a quick re-whisk and pour it over the chicken and aromatics. Stir-fry continuously for 1-2 minutes until the sauce thickens and coats the chicken evenly. Add the roasted peanuts and toss to combine.

6. 6

   Serve: Transfer the Authentic Kung Pao Chicken to a serving dish. Garnish with the sliced green parts of the green onions. Serve immediately with steamed white rice.

Chef's Tips

• 💡Mise en Place is Key: Have all your ingredients prepped and ready before you start cooking, as stir-frying is a very fast process.
• 💡High Heat for Wok Hei: Use a wok or a large, heavy-bottomed skillet and ensure it's screaming hot before adding ingredients. This creates 'wok hei' (the breath of the wok), essential for authentic flavor.
• 💡Don't Overcrowd the Wok: Cook the chicken in batches if necessary to ensure even browning and to prevent the temperature from dropping too much, which can lead to steaming instead of stir-frying.
• 💡Authentic Ingredients: For the best flavor, use Shaoxing wine and Chinkiang vinegar. These can be found in Asian grocery stores.
• 💡Adjust Spice Level: For less heat, reduce the number of dried chilies. For more heat, add a few more or leave some of the seeds in.