Ingredients:

  • 1 lb / 450g boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp soy sauce (15ml)
  • 1 tbsp Shaoxing wine (or dry sherry) (15ml)
  • 1 tbsp cornstarch (cornflour) (8g)
  • 1 tsp sesame oil (5ml)
  • 1/4 tsp white pepper
  • 2 tbsp soy sauce (30ml)
  • 2 tbsp black vinegar (or balsamic vinegar) (30ml)
  • 2 tbsp sugar (24g)
  • 1 tbsp cornstarch (cornflour) (8g)
  • 1 tbsp Shaoxing wine (or dry sherry) (15ml)
  • 1 tsp sesame oil (5ml)
  • 1/2 tsp ground ginger
  • 1/4 tsp ground white pepper
  • 1/4 tsp chili oil or sesame oil (optional)
  • 2 tbsp vegetable oil (for stir-frying) (30ml)
  • 1/2 cup (60g) roasted peanuts, unsalted
  • 4-6 dried red chilies, cut in half or into smaller pieces (more or less, to taste)
  • 1 inch ginger, peeled and minced (about 1 tbsp)
  • 4 cloves garlic, minced (about 1 tbsp)
  • 2 spring onions (scallions), white and green parts separated, chopped
  • 1/2 cup (50g) Sichuan peppercorns
  • 1/2 cup green bell pepper, roughly chopped
  • 1/2 cup red bell pepper, roughly chopped

Instructions:

  1. Marinate the Chicken: Combine the chicken with the marinade ingredients in a bowl. Mix well and let it marinate for at least 15 minutes (longer is better!).
  2. Prepare the Kung Pao Sauce: In a separate bowl, whisk together all the sauce ingredients until smooth. Set aside.
  3. Stir-Fry the Aromatics: Heat oil in a wok or large frying pan over high heat. Add dried chilies, ginger, garlic, and white parts of the spring onions. Stir-fry until fragrant (about 30 seconds). Be careful not to burn the garlic!
  4. Cook the Chicken: Add the marinated chicken to the wok and stir-fry until cooked through and lightly browned (about 3-4 minutes).
  5. Add Bell Peppers: Add the chopped bell peppers and stir-fry for another minute, until slightly softened but still crisp.
  6. Pour in the Sauce: Pour the Kung Pao sauce over the chicken and vegetables. Stir-fry until the sauce thickens and coats everything evenly (about 1-2 minutes).
  7. Add the Peanuts and Green Onions: Stir in the roasted peanuts and the green parts of the spring onions. Stir briefly to combine.
  8. Serve Immediately: Serve hot over rice or noodles.