Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp Shaoxing wine
  • 1 tbsp light soy sauce
  • 2 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 2 tbsp Chinkiang black vinegar
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp granulated sugar
  • 1 tsp cornstarch
  • 2 tbsp water or chicken stock
  • 3 tbsp neutral oil
  • 15-20 dried Sichuan chilies, halved and seeded
  • 1 tsp whole Sichuan peppercorns
  • 3 cloves garlic, thinly sliced
  • 1 inch fresh ginger, peeled and minced
  • 4 scallions, whites cut into rounds, greens reserved
  • 1/2 cup roasted unsalted peanuts
  • 1 small bell pepper, chopped

Instructions:

  1. Combine the cubed chicken with Shaoxing wine, 1 tbsp light soy sauce, 2 tsp cornstarch, and sesame oil. Massage until liquid is absorbed and marinate for 15-20 minutes.
  2. In a small bowl, whisk together the Chinkiang vinegar, remaining light soy sauce, dark soy sauce, sugar, 1 tsp cornstarch, and water to create the Kung Pao sauce.
  3. Heat neutral oil in a wok over medium-low heat. Add dried chilies and Sichuan peppercorns, frying until fragrant and the oil is infused with spice.
  4. Increase heat to high and add the marinated chicken. Spread into a single layer and sear for 2 minutes before tossing.
  5. Add sliced garlic, minced ginger, scallion whites, and bell pepper. Stir-fry for 1-2 minutes until the chicken is nearly cooked through.
  6. Pour the sauce into the wok. Stir rapidly as the sauce thickens and emulsifies, glazing the chicken pieces.
  7. Toss in the roasted peanuts and scallion greens. Serve immediately with steamed rice.