Kung Pao Chicken

Method

1. 1

   Season the chicken

   Toss the chicken with 1 teaspoon soy sauce and 1 teaspoon cornflour; leave at room temperature for 10 minutes while preparing the remaining ingredients.

2. 2

   Mix the sauce

   Whisk 2 tablespoons soy sauce, Shaoxing wine, rice vinegar, sugar, sauce cornflour and water in a bowl for 30 seconds, until smooth.

3. 3

   Heat the wok

   Heat 1 tablespoon neutral oil in a large wok over high heat for 1 to 2 minutes, until shimmering but not smoking.

4. 4

   Sear the first batch

   Spread half the chicken in one layer and sear over high heat for 1 to 2 minutes per side, until browned outside but not cooked through; transfer to a clean plate.

5. 5

   Sear the second batch

   Add the remaining tablespoon neutral oil and sear the remaining chicken over high heat for 1 to 2 minutes per side, until browned outside but not cooked through; transfer to the plate.

6. 6

   Fry the spices and aromatics

   Reduce the heat to medium-high, add chillies and Sichuan peppercorns, and stir for 15 seconds until fragrant; add garlic and ginger and stir for 20 seconds without browning.

7. 7

   Cook the pepper and spring onions

   Add red pepper and spring onions and stir-fry over high heat for 1 to 2 minutes, until the pepper is just tender but still crisp; transfer them to a plate if they soften before the chicken is cooked.

8. 8

   Cook the chicken through

   Return chicken and any plate juices to the wok and stir-fry over medium-high heat for 2 to 4 minutes, until the thickest pieces reach 74°C (165°F); return reserved vegetables if removed.

9. 9

   Thicken the sauce

   Stir the sauce again, pour it into the wok and toss over medium-high heat for 1 to 2 minutes, until bubbling, glossy and coating the chicken.

10. 10

    Finish the dish

    Stir in chopped peanuts and sesame oil over low heat for 30 seconds, until the peanuts are warmed through and the sauce clings to the chicken.

Tips

• Keep chicken pieces in a single layer while searing; work in extra batches if needed to avoid steaming.
• Keep dried chillies whole for milder heat, or snip them open for more heat. Stir the sauce immediately before adding because the cornflour settles.
• Serve with plain rice, which is not included in the ingredients or nutrition estimate.

Swaps

• Use unsalted roasted cashews in place of peanuts.
• Use yellow or green pepper instead of red, or omit it.
• Use Chinese black vinegar instead of rice vinegar in the same quantity. If Shaoxing wine is unavailable, use dry sherry.

Storing

Refrigerate leftovers in a sealed container within 2 hours and use within 3 days. Reheat once until steaming hot throughout.