Kung Pao chicken
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 3/4-inch cubes
- 3/4 cup roasted unsalted peanuts
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1.5 tbsp sugar
- 2 tsp sesame oil
- 1 tsp cornstarch
- 4 dried red chilies, seeds removed, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 green onions, cut into 1-inch pieces
- 2 tbsp vegetable oil
- 1/4 tsp white pepper
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and cornstarch until sugar dissolves. Set sauce aside.
- Pat chicken cubes dry with paper towels. Season with white pepper. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat (400°F) until just smoking.
- Add half the chicken in a single layer and sear for 3-4 minutes without moving, until golden brown. Transfer to a plate. Repeat with remaining 1 tbsp oil and chicken. Set aside.
- Reduce heat to medium-high. Add dried chilies to the empty wok and toast for 30 seconds until fragrant. Add minced garlic and ginger, stirring constantly for 15 seconds.
- Return all chicken to the wok. Pour in the sauce and toss continuously for 2-3 minutes until sauce coats chicken and begins to thicken and glaze.
- Add peanuts and green onions, tossing for 1 minute until heated through and everything is well combined. The sauce should be glossy and coat the chicken lightly.
- Transfer to a serving dish immediately. Serve over steamed white rice while hot.
Inspired by Pablo Zitzmann’s winning kung pao chicken. This is a plausible recreation, not the chef’s original recipe.