Kung Pao Chicken II

Tags: Asian - chicken - dinner
Active Time: 25 minutes
Passive Time: 40 minutes
Serves: 2

Less funky with a more relaxed and nuanced flavor profile than Kung Pao Chicken I.

Adapted from Dunlop's book (Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop)

• Chicken thigh: 2/3 lb, boneless, skinless, cut into small pieces
• Light soy sauce: 2 tsp + 1 tsp
• Shaoxing wine: 1 tsp
• Cornstarch: 2 1/4 tsp + 1 1/8 tsp
• Water: 1 tbsp + 1 tbsp
• Salt: 1/3 tsp
  
  
• Peanut oil: 2 tbsp
  
  
• Dried red chiles: a handful
• Red Sichuan peppercorns: 1 tsp
  
  
• Garlic: 3 cloves, thinly sliced
• Ginger: same volume as garlic, thinly sliced
• Scallion: 5, whites only, chopped into pieces as long as their diameter
  
  
• Sugar: 1 tbsp
• Dark soy sauce: 1 tsp
• Chianking vinegar: 1 tbsp
• Sesame oil: 1 tsp
  
  
• Peanuts: 2/3 cup, roasted unsalted

• Don't forget to serve with rice
• I tend to use a large cast iron skillet instead of a wok because it does better with low power stoves
• Can substitute peanut oil for any neutral oil

1. Marinate chicken for at least 15 minutes in 2 tsp light soy sauce, shaoxing wine, 2 1/4 tsp cornstarch, 1 tbsp water, salt
2. Add 2 tbsp oil to wok or cast iron over high heat. When hot but not yet smoking, add chiles and sichuan peppercorns. Stir fry briefly until fragrant
3. Add chicken, stir frying constantly until barely cooked
4. Add ginger, garlic, and scallions. Stir fry until tender and fragrant
5. Give the sauce (sugar, 1 1/8 tsp cornstarch, dark soy sauce, 1 tsp light soy sauce, chianking vinegar, sesame oil, 1 tbsp water) a quick stir and pour it over the wok, stir frying and tossing until sauce is thick and shiny
6. Stir in peanuts and serve