Kung Pao Chicken

Pat 450g cubed chicken thighs completely dry with paper towels, then toss with 1 tbsp (15ml) Shaoxing rice wine, 1 tbsp (15ml) light soy sauce, and 1 tbsp (8g) cornstarch in a medium bowl. Mix until every cube is evenly coated in the starchy marinade, then let rest at room temperature for 15 minutes to tenderize and lock in juiciness.

In a small glass bowl, whisk together the remaining 1 tbsp (15ml) Shaoxing rice wine, remaining 1 tbsp (15ml) light soy sauce, 2 tbsp (30ml) Chinkiang black vinegar, 1 tbsp (12g) granulated sugar, 1 tsp (5ml) dark soy sauce, and 1g finely ground Sichuan peppercorns (half the total amount). Stir until the sugar fully dissolves, then set the bowl within arm’s reach of the stovetop for quick access during stir-frying.

Heat 1 tbsp (15ml) neutral oil in a carbon steel wok or large deep skillet over medium heat (160°C/320°F). Add 15g cut dried red chilis and the remaining 1g whole Sichuan peppercorns, toast for 30 seconds until fragrant and chilis darken slightly to a deep ruby red, taking care not to burn them. Add minced ginger, minced garlic, and white scallion pieces, stir-fry for another 15 seconds until bright and aromatic.

Turn heat up to high (200°C/390°F), then add the remaining 2 tbsp (30ml) neutral oil to the wok. Add marinated chicken in a single, even layer with small gaps between cubes, and sear undisturbed for 1 minute to develop a light golden crust. Toss and stir-fry the chicken for another 2 minutes, until cubes are 80% cooked (pale golden outside, faint pink center remaining) to avoid tough, overcooked meat.

Give the pre-mixed sauce a quick re-whisk to re-incorporate any settled starch, then pour the full amount into the wok with the chicken. Stir continuously over high heat for 45 seconds, until the sauce thickens to a glossy, clingy coating that covers every chicken cube. Add 80g roasted unsalted peanuts, toss for 15 seconds to evenly distribute and warm the peanuts through.

Turn off the stovetop heat, transfer the finished Kung Pao Chicken to a wide serving platter, and top with the reserved sliced green scallion parts and an optional light pinch of extra ground Sichuan peppercorn for added numbing flavor. Serve immediately while hot, alongside steamed white jasmine rice.