Chinese
Chinese
Free recipe
Kung Pao Chicken
Sichuan stir-fry of velveted chicken, peanuts, and dried red chiles in a tongue-tingling sauce. The hallmark numbing heat comes from toasted Sichuan peppercorns.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Marinate the diced chicken in Shaoxing wine, cornstarch, and a pinch of salt for 15 minutes.
- Heat a wok until smoking, add oil and stir-fry the dried chiles and Sichuan peppercorns 30 seconds.
- Add the chicken and stir-fry until just cooked through, then add garlic, ginger, and scallions.
- Pour in the sauce of soy, black vinegar, and sugar, toss with peanuts, and serve immediately.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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