Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 3/4-inch cubes
  • 1 tbsp light soy sauce (for marinade)
  • 1 tbsp Shaoxing wine
  • 2 tsp cornstarch (for marinade)
  • 1 tsp toasted sesame oil
  • 2 tbsp Chinkiang vinegar
  • 1 tbsp light soy sauce (for sauce)
  • 1 tsp dark soy sauce
  • 1 tbsp granulated sugar
  • 1 tsp hoisin sauce
  • 1 tsp cornstarch (for sauce)
  • 3 tbsp neutral oil
  • 15 dried Sichuan chilies, deseeded and halved
  • 1 tsp Sichuan peppercorns
  • 3 cloves garlic, thinly sliced
  • 1 inch piece ginger, minced
  • 4 scallions, whites cut into rounds
  • 0.5 cup roasted unsalted peanuts

Instructions:

  1. Whisk together 1 tbsp light soy sauce, Shaoxing wine, 2 tsp cornstarch, and sesame oil in a medium bowl.
  2. Massage the mixture into the 1.5 lbs of cubed chicken thighs and let it marinate for 15 minutes. Note: This allows the proteins to relax.
  3. Create the Kung Pao sauce by whisking the Chinkiang vinegar, 1 tbsp light soy, dark soy, sugar, hoisin, and 1 tsp cornstarch until the sugar is fully dissolved.
  4. Place a wok over high heat and add 2 tablespoons of neutral oil until it's shimmering and just starting to smoke.
  5. Add the chicken in a single layer and sear for 3 to 4 minutes until golden and 80% cooked through.
  6. Transfer the chicken to a plate, wipe the wok clean, and add the remaining 1 tablespoon of oil over medium heat.
  7. Toss in the dried chilies and Sichuan peppercorns, stirring constantly for 30 seconds until the chilies are darkened and the air smells toasted.
  8. Crank the heat back to high and throw in the garlic, ginger, and scallion whites, stir frying for 30 seconds.
  9. Return the chicken to the pan and pour the prepared sauce over everything.
  10. Toss rapidly for 1 to 2 minutes until the sauce thickens into a glossy, mahogany glaze.
  11. Fold in the roasted peanuts and scallion greens, then serve immediately over steaming jasmine rice.