---
title: Kung Pao Chicken
servings: 4
prep time: 20 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/kung-pao-chicken
---

Gather @chicken thigh{500%g}, @peanut{80%g}, @dried chili{10}, @sichuan peppercorn{1%tsp}, @spring onion{4}, @black vinegar{2%tbsp} and @vegetable oil{3%tbsp}.

Toss the diced chicken with the @shaoxing wine{1%tbsp}, a pinch of @salt{} and 1 teaspoon of @cornstarch{2%tsp}; rest 15 minutes. ~{15%minutes}

Stir the @soy sauce{2%tbsp}, vinegar, @sugar{1.5%tbsp} and remaining cornstarch together with 2 tablespoons of water — this is the entire sauce, ready to pour.

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%minutes}

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

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. ~{3%minutes}

Add the @garlic{3%clove}, @ginger{15%g} 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.

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