Ingredients:

  • 5 lbs Boneless, skinless chicken thighs or breast, diced 1-inch cubes
  • 1 Tbsp Light Soy Sauce (for marinade)
  • 1 Tbsp Shaoxing Rice Wine (for marinade)
  • 1 Tbsp Cornstarch (for marinade)
  • 1/4 tsp Baking Soda (optional, for marinade)
  • 1 tsp Neutral Oil (for marinade)
  • 3 Tbsp Black Vinegar (Chinkiang preferred)
  • 2 Tbsp Light Soy Sauce (for sauce)
  • 1 tsp Dark Soy Sauce (for sauce)
  • 2 Tbsp Granulated Sugar
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Cornstarch (for sauce)
  • 2 Tbsp Water or Chicken Stock
  • 15–20 Dried Red Chilies
  • 1 Tbsp Sichuan Peppercorns
  • 3 Tbsp Neutral Oil (for stir-fry, divided)
  • 1 Tbsp Ginger, minced
  • 1 Tbsp Garlic, minced
  • 3 stalks Scallions (white/light green parts only), chopped
  • 1/2 cup Raw Unsalted Peanuts
  • 1 medium Bell Pepper (Red or Green), diced 1-inch (optional)

Instructions:

  1. Marinate the Chicken: Combine diced chicken with all marinade ingredients (1 Tbsp Light Soy Sauce, Shaoxing Wine, 1 Tbsp Cornstarch, Baking Soda, 1 tsp Neutral Oil). Mix thoroughly until coated. Set aside for about 15 minutes.
  2. Prepare the Kung Pao Sauce: Whisk together all sauce ingredients (Black Vinegar, 2 Tbsp Light Soy Sauce, Dark Soy Sauce, Sugar, 1 tsp Cornstarch, Water/Stock, Toasted Sesame Oil) in a small bowl until sugar and cornstarch are fully dissolved. Set aside.
  3. Toast Aromatics: Heat 1 Tbsp of oil in a wok or large skillet over medium heat. Add the dried chilies and Sichuan peppercorns. Cook gently until the chilies darken slightly and peppercorns are fragrant (about 60–90 seconds). Remove the chilies/peppercorns and about half the infused oil, setting them aside.
  4. Velvet the Chicken: Add the remaining 2 Tbsp of oil to the wok and increase heat to high. Add the marinated chicken in a single layer (cook in batches if necessary). Stir-fry quickly until the chicken is opaque and just cooked through (about 2–3 minutes). Remove the chicken from the wok and set aside.
  5. Sauté Vegetables & Aromatics: Add a splash more oil if the wok is dry. Add the minced ginger and garlic. Stir-fry for 15 seconds until fragrant. Add the diced bell pepper (if using) and the white parts of the scallions. Stir-fry for 1 minute until crisp-tender.
  6. Recombine and Thicken: Return the cooked chicken to the wok. Give the prepared Kung Pao Sauce a final quick whisk (as cornstarch settles) and pour it over the chicken and vegetables.
  7. Finish Cooking: Stir constantly and vigorously as the sauce bubbles. It will thicken rapidly (about 30–60 seconds). Once thickened, stir in the reserved toasted chilies/peppercorns mixture and the raw peanuts. Toss once or twice to combine.
  8. Serve immediately over fluffy steamed rice, garnished with the green tops of the scallions.