Sichuan Kung Pao Chicken

Ingredients

• 1 lb chicken thighs, diced
• Marinade: 2 tsp soy sauce · 1 tsp Shaoxing wine · 1 tsp cornstarch
• Sauce: 2 tbsp soy sauce · 1 tbsp dark soy sauce · 1 tbsp Chinkiang vinegar · 1 tbsp sugar · 2 tsp cornstarch · 2 tbsp water
• 2 tbsp vegetable oil
• 8–12 dried red chilies
• 1 tbsp Sichuan peppercorns
• 4 cloves garlic, minced
• 1-inch ginger, minced
• 3 scallions, cut into 1-inch pieces
• 1/2 cup roasted peanuts

Instructions

1. 1

   Toss chicken with marinade. Rest 15 minutes.

2. 2

   Mix sauce ingredients in a bowl. Set aside.

3. 3

   Heat oil in a wok over high heat. Fry dried chilies and Sichuan peppercorns 20 seconds until fragrant.

4. 4

   Add chicken and stir-fry until golden and cooked through, about 4–5 minutes.

5. 5

   Add garlic and ginger; stir 30 seconds.

6. 6

   Pour sauce over everything and toss until chicken is coated and sauce thickens, about 1 minute.

7. 7

   Add scallions and peanuts. Toss to combine.

8. 8

   Serve immediately with steamed rice.