Kung Pao Chicken

Classic Sichuan kung pao chicken with tender chicken, roasted peanuts, dried chillies and a glossy sweet-sour savoury sauce.

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Kung pao chicken should taste lively rather than heavy: quick wok cooking, a little vinegar, peanuts and dried chillies create the signature balance.

Ingredients

• 600 g boneless chicken thighs (cut into 2 cm cubes)
• 2 tsp light soy sauce (for marinade)
• 2 tsp Shaoxing wine (for marinade)
• 2 tsp cornstarch (for marinade)
• 80 g roasted unsalted peanuts
• 8 dried red chillies (cut into 2 cm pieces and seeds shaken out)
• 1 tsp Sichuan peppercorns
• 4 spring onions (cut into 2 cm pieces)
• 3 garlic cloves (thinly sliced)
• 15 g fresh ginger (thinly sliced)
• 2.5 tbsp neutral oil
• 2 tbsp Chinkiang black vinegar
• 1.5 tbsp light soy sauce (for sauce)
• 1.5 tbsp sugar
• 2 tbsp water
• 1 tsp cornstarch (for sauce)
• 1 tsp sesame oil

Step-by-step method

1. Mix the chicken with 2 teaspoons soy sauce, 2 teaspoons Shaoxing wine and 2 teaspoons cornstarch. Leave for 15 minutes while you prepare everything else.
2. In a small bowl, whisk together the black vinegar, 1½ tablespoons soy sauce, sugar, water, 1 teaspoon cornstarch and sesame oil. Keep this sauce beside the stove.
3. Heat a wok over high heat until very hot. Add 1½ tablespoons oil, then spread the chicken in one layer. Leave it untouched for 30 seconds, then stir-fry for 2–3 minutes until almost cooked. Transfer to a plate.
4. Add the remaining oil, dried chillies and Sichuan peppercorns. Stir for 20–30 seconds only; the chillies should darken slightly but must not burn.
5. Add the garlic, ginger and spring onion whites and stir for another 20 seconds. Return the chicken to the wok and toss everything together over high heat.
6. Stir the prepared sauce again and pour it around the side of the wok. Toss continuously for 30–60 seconds until the sauce becomes glossy and coats the chicken.
7. Add the peanuts and spring onion greens, toss for another 20 seconds, then remove from the heat immediately. Serve hot with plain rice so the sauce does not continue thickening in the wok.