Kung Pao Chicken (宫保鸡丁) — Sichuan Stir-Fry with Peanuts and Dried Chilies

• 450 gboneless skinless chicken thighs (cut into 1.5 cm dice)
• 10 mllight soy sauce
• 10 mlShaoxing wine
• 8 gpotato starch
• 2 gfine sea salt
• 0.5 gground white pepper
• 20 mlChinkiang black vinegar
• 5 mldark soy sauce
• 16 ggranulated sugar
• 30 mlwater
• 5 mltoasted sesame oil
• 45 mlneutral rapeseed oil
• 12dried red chiles (cut into 2 cm segments, most seeds shaken out)
• 2 gSichuan peppercorns
• 3 clovegarlic (thinly sliced)
• 1 inchfresh ginger (peeled and thinly sliced)
• 4scallions (white and tender green parts cut into 1.5 cm lengths)
• 70 groasted unsalted peanuts

Instructions

1. 1

   Place the diced chicken in a bowl with the marinade soy sauce, Shaoxing wine, potato starch, salt, and white pepper. Mix firmly for 1 minute until the pieces feel slightly tacky, then let the chicken stand for 15 minutes while you prepare the sauce and aromatics.

2. 2

   In a small bowl, whisk together the Chinkiang vinegar, light soy sauce, dark soy sauce, Shaoxing wine, sugar, potato starch, water, and sesame oil. Stir until the starch is fully suspended, because any dry starch at the bottom will prevent the sauce from thickening evenly in the wok.

3. 3

   Arrange the dried chiles, Sichuan peppercorns, garlic, ginger, scallions, and peanuts beside the stove before heating the wok. This dish cooks in only a few minutes, so every ingredient must be cut, measured, and within reach before the oil goes in.

4. 4

   Heat a seasoned wok over high heat until a faint wisp of smoke appears, then add the rapeseed oil and swirl to coat the surface. Reduce the heat to medium-high, add the dried chiles and Sichuan peppercorns, and stir-fry for 20 to 30 seconds until the chiles darken to a deep red-brown but do not turn black.

5. 5

   Immediately add the marinated chicken and spread it into a single layer against the hot wok surface. Let it sear undisturbed for 20 seconds, then stir-fry briskly for 2 to 3 minutes until the cubes are mostly opaque and separated.

6. 6

   Add the garlic, ginger, and scallions, then stir-fry for 45 seconds so their aroma blooms without burning. Give the sauce another quick stir, pour it around the edge of the wok, and toss continuously for 30 to 45 seconds until it turns glossy and clings to the chicken.

7. 7

   Add the roasted peanuts and toss for 15 seconds, just long enough to coat them while keeping their crunch. Transfer the dish to a warm serving plate immediately, because the sauce should be shiny, the chicken tender, and the peanuts still crisp.