Sweet, spicy, and a little numbing, kung pao chicken is our family’s go-to Chinese chicken dish whenever we’ve got a Sichuanese craving. I’ll be teaching this dish, along with Sichuan String Beans June 26 (the class is fully booked) and July 5 at 7:30am Eastern Time (for Europe, Asia, and early bird east coasters in the U.S.).
Kung Pao Chicken
4 servings
For the Chicken:
1 lb boneless, skinless chicken breast or thigh, cut into small bite-sized pieces
¼ tsp salt
¼ cup chicken stock
1 tbsp cornstarch
1 tbsp vegetable oil (canola, sunflower, grapeseed)
For the Stir-Frying:
2 tbsp vegetable oil (canola, sunflower, grapeseed)
1 ½ tbsp Sichuan peppercorns
¼ cup dried Sichuan chilies, roughly chopped
2 tsp chili flakes or ground chili pepper (or to taste, depending on your desired level of spiciness)
1 tbsp each minced ginger and garlic
¼ cup scallions, cut into bite-sized pieces
½ red bell pepper, cut into bite-sized pieces
½ green bell pepper, cut into bite-sized pieces
¼ cup roasted unsalted peanuts or cashews
For the Sauce:
1 tsp Shaoxing cooking wine or sherry (optional)
1 ½ tbsp Shanxi vinegar or rice vinegar
2 tbsp regular soy sauce
¼ tsp salt
¼ tsp white pepper
2 tbsp sugar
1. Velvet and tenderize the chicken:
Place chicken in a medium bowl, add salt, and chicken stock a little at a time. It’s best to use your hands for this step, but you may also use chopsticks or a large spoon. Add cornstarch and thoroughly coat the chicken. Add the oil and coat.
2. Make the sauce:
Mix together all the sauce ingredients in a medium bowl and set aside.
3. Stir-Fry:
Add 1 tbsp oil to the wok and place over high heat. Add the chicken and stir for 3-4 minutes until partially cooked. Remove from the wok. Clean wok by wiping with a bunch of paper towels or rinse with hot water and a brush.
Return the wok over high heat and add 1 tbsp oil. Add the Sichuan peppercorns and stir occasionally for 1 minute. Remove the Sichuan peppercorns with a Chinese cooking ladle or curved spatula. Add the dried chilies, ground chilies (or chili flakes), scallions (or leeks), ginger, and garlic. Stir for 1 minute. Add the red and green peppers and stir for another minute. Add the chicken and stir for 3-4 minutes.
Add the sauce and stir for another 2-3 minutes until the chicken is fully cooked. (You may check the chicken by removing a piece and cutting into it to see if the meat is done.)
Add the peanuts (or cashews), toss, and remove from heat. Serve immediately.