Serves 1
Directions
- 1Cut two pounds or 905g of boneless, skinless chicken thighs into 1-inch or slightly smaller bite-sized pieces and place them in a medium-sized bowl.
- 2Add one teaspoon or four grams of cornstarch and optionally a pinch of ground white pepper to the chicken, then toss together to coat.
- 3Add two tablespoons or 36 grams of soy sauce and one tablespoon or 10 grams of Shaoxing wine (or cheap dry sherry, or leave it out entirely) to the chicken.
- 4Mix the chicken and marinade well until auditory and visual discomfort.
- 5Cover the bowl with plastic wrap and place it aside for ten minutes or into the fridge overnight.
- 6Get a small bowl and add 2.5 tablespoons or 33 grams of granulated sugar, two teaspoons or 10 grams of cornstarch, 0.25 cup or 70 grams of soy sauce (a mix of half dark and half regular, but regular is fine), and three tablespoons or 43 grams of Chinese black vinegar.
- 7Add 0.25 cup or 58 grams of chicken stock, optionally 2.5 tablespoons or 31 grams of Shaoxing wine, and three tablespoons or 36 grams of water.
- 8Whisk all ingredients together for the Kung Pao sauce.
- 9Add 3.5 tablespoons or 53 grams of vegetable oil to a fully seasoned wok and heat it over medium-high heat on a large stockpot burner or on high on a regular burner until hot.
- 10Add 0.25 cup or 48 grams of raw peanuts to the hot oil and stir-fry until golden brown, then remove them from the wok.
- 11Add eight dried chilies (Arbol or Tianjin) to the wok and stir-fry until fragrant and crisp, about 20 seconds, then remove them.
- 12Crank up the heat on the wok until it's very hot and smoking.
- 13Add the marinated chicken in batches and stir-fry each batch for three to four minutes, or until nicely browned and fully cooked.
- 14Remove all the cooked chicken from the wok.
- 15Add 0.75 of a bunch of green onions, cut into 0.75-inch segments, to the wok and stir-fry on high for 20 seconds until lightly charred and wilted.
- 16Add one inch knob of minced ginger to the wok and stir-fry for 10 seconds.
- 17Add eight cloves of minced garlic to the wok and stir-fry until the garlic is cooked and begins to toast.
- 18Optionally, stir in 0.75 teaspoon of ground Sichuan peppercorn.
- 19Add the cooked chicken back into the wok.
- 20Add the chilies and peanuts back into the wok and begin to stir-fry for about 30 seconds, catching a little flame if possible.
- 21Add the Kung Pao sauce to the wok and continue to stir-fry until everything is beautifully thickened into a lovely glossy glaze.
- 22Immediately cut off the heat and place the Kung Pao Chicken into a serving bowl.
- 23Top with crushed peanuts and thinly sliced green onion.
Ingredients
- 905 grams Chicken Thighs, boneless and skinless
- 4 grams Corn Starch
- 1 pinch White Pepper, ground
- 36 grams Soy Sauce
- 10 grams Shaoxing Wine or dry sherry
- 33 grams Granulated Sugar
- 10 grams Corn Starch
- 70 grams Soy Sauce (half dark and half regular)
- 43 grams Chinese Black Vinegar
- 58 grams Chicken Stock
- 31 grams Shaoxing Wine
- 36 grams Water
- 53 grams Vegetable Oil
- 48 grams Raw Peanuts
- 8 chillies Dried Chillies (Arbol or Tianjin)
- 0.75 bunch Green Onions
- 1 inch knob Ginger
- 8 cloves Garlic
- 0.75 teaspoon Ground Sichuan Peppercorn
- Crushed Peanuts
- Thinly Sliced Green Onion
Equipment
WokKnifeCutting BoardMedium Sized BowlSmall BowlWhiskPlastic WrapStrainerSpatulaServing Bowl
Tips
- If you don't have a wok, you can use a large pan, but you won't get the "wok-hei" flavor.
- Be sure your wok is fully seasoned for best results.
- Stir-frying should happen quickly, so pay close attention.
- Don't worry too much about overcooking the chicken, as thighs are more forgiving.
- The Sichuan peppercorn is optional for the sauce.
- To achieve a glossy glaze, ensure everything is beautifully thickened when stir-frying with the sauce.
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