kung pao chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1/2 cup Sichuan peppercorns
• 1/2 cup roasted peanuts
• 2 green bell peppers, cut into 1-inch pieces
• 2 scallions, chopped (separate white and green parts)
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. In a bowl, marinate the chicken with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch for 15-20 minutes.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add the marinated chicken and stir-fry until browned and cooked through. Remove chicken from wok and set aside.
4. Add minced garlic and ginger to the wok and stir-fry for 30 seconds.
5. Add Sichuan peppercorns and stir-fry for 1 minute, being careful not to burn them.
6. Add green bell peppers and stir-fry for 2-3 minutes, until slightly softened.
7. Return the chicken to the wok.
8. Add roasted peanuts, white parts of scallions, sesame oil, and sugar. Stir-fry for 1 minute.
9. Stir in red pepper flakes (if using).
10. Garnish with green parts of scallions. Serve immediately over rice.

Notes

• Use a wok for authentic Kung Pao flavor. If you don't have a wok, a large skillet will work.
• Don't overcrowd the wok; cook in batches if necessary to ensure proper browning.
• Adjust the amount of Sichuan peppercorns to your spice preference. They have a unique, tingling flavor.
• For a smoother sauce, you can lightly crush some of the Sichuan peppercorns before adding them to the wok.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.