Kung Pao Chicken

Method

1. 1

   Toss the diced chicken with the shaoxing wine, a pinch of salt and 1 teaspoon of cornstarch; rest 15 minutes.

2. 2

   Stir the soy sauce, vinegar, sugar and remaining cornstarch together with 2 tablespoons of water — this is the entire sauce, ready to pour.

   💡 Kung pao cooks in about three minutes; nothing gets measured once the wok is hot.

3. 3

   Fry the peanuts in 1 tablespoon of oil over medium-low heat until pale gold, then lift them out — they keep darkening as they cool.

4. 4

   Heat the remaining oil until smoking, add the dried chilies and Sichuan peppercorns for a few seconds until fragrant and darkened but not black.

   💡 Have the chicken at the wok's edge — the chilies go from toasted to burnt in seconds.

5. 5

   Add the chicken and spread it in one layer; sear undisturbed for 1 minute, then stir-fry until no longer pink, about 2 minutes more.

6. 6

   Add the garlic, ginger and scallion whites, toss for 30 seconds, then pour the sauce down the side of the wok and toss until it turns to a shiny glaze.

7. 7

   Fold in the peanuts, tip onto a platter and serve immediately with rice.