Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g boneless skinless chicken thighs, cut into 1-inch cubes; 2 tbsp sake or Shaoxing rice wine; 2 tbsp soy sauce; 2 tbsp toasted sesame oil; 2 tbsp cornstarch; 2 tbsp water; 1 tbsp dried chili powder or red chili flakes; 1 tsp rice vinegar; 1 tbsp brown sugar; 4 scallions, chopped (whites and greens separated); 6 garlic cloves, sliced; 220 g water chestnuts, sliced (1 can); 100 g roasted unsalted peanuts; 2 tbsp vegetable oil

From the kitchen of Carly

Sichuan classic with the unmistakable trio of dried chili, peanuts, and Sichuan peppercorns. Cubes of chicken stir-fried with garlic and scallion in a sweet-tangy soy glaze. The peanuts at the end are non-negotiable. Marinate the chicken even if you only have 15 minutes. The marinade also tenderizes; skipping it gives chewier meat.

Prep: 40 min
Cook: 10 min
Total: 50 min
Servings: 4
Difficulty: easy

Ingredients

4 servings

500 gboneless skinless chicken thighs, cut into 1-inch cubes
2 tbspsake or Shaoxing rice wine
2 tbspsoy sauce
2 tbsptoasted sesame oil
2 tbspcornstarch
2 tbspwater
1 tbspdried chili powder or red chili flakes
1 tsprice vinegar
1 tbspbrown sugar
4scallions, chopped (whites and greens separated)
6garlic cloves, sliced
220 gwater chestnuts, sliced (1 can)
100 groasted unsalted peanuts
2 tbspvegetable oil

Instructions

Make the sauce. In a small bowl, whisk together the sake, soy sauce, sesame oil, cornstarch, and water until smooth. Divide in half: one half is the marinade, the other half is the pan sauce.
Toss the cubed chicken with one half of the sauce. Refrigerate for 30 minutes to marinate.
When ready to cook, heat the vegetable oil in a wok or large skillet over high heat until smoking.
Add the chicken in a single layer (work in two batches if your pan is small). Stir-fry 4 to 5 minutes until the cubes are golden brown and the juices run clear. Move to a plate.
Drop the heat to medium. Add the scallion whites, garlic, and dried chili powder. Stir-fry 30 seconds until fragrant.
Add the water chestnuts and the second half of the sauce. Stir in the rice vinegar and brown sugar.
Bring to a simmer. As the sauce thickens (the cornstarch does the work), return the chicken to the pan with any resting juices.
Toss for 1 minute to coat everything in the glossy sauce.
Pull off the heat. Stir in the peanuts and scallion greens.
Serve immediately over steamed jasmine rice.

Substitutions

chicken thighs to shrimp, tofu, or pork tenderloin. Shrimp cooks in 90 seconds. Tofu (firm, pressed) crisps before the sauce goes in.
peanuts to cashews. Cashews are the upscale move and equally classic. Same amount; same toss-in-at-the-end step.
sake to Shaoxing wine or dry sherry. Shaoxing is the most authentic. Sherry is the easy-find Western substitute.

Pairs well with: Steamed jasmine rice (essential), Quick stir-fried bok choy or steamed broccoli, Cold lager or Tsingtao beer

Adapted from TheMealDB.