Chinese
Kung Pao Chicken with Peanuts and Dried Chiles
This is the sweet-hot, numbing Sichuan version: velveted chicken, dried chiles, Sichuan peppercorn, and plenty of peanuts in a sauce that goes glossy almost instantly. The technique keeps the chicken juicy and the aromatics sharp so the final stir-fry tastes lively instead of syrupy.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick Weeknight
At a Glance
- Time
- 25 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- Chinese
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Whisk the chicken thighs with the tamari, Shaoxing wine, and 1 1/2 teaspoons cornstarch. Let the chicken stand for 10 to 15 minutes so it picks up flavor and a light velveting coat.
- In a separate small bowl, whisk the black vinegar, remaining tamari, sugar, remaining cornstarch, sesame oil, and 2 tablespoons water until smooth. Set the sauce aside so you can move quickly once the wok is hot.
- Heat the neutral oil in a wok or large skillet over high heat until shimmering. Add the Sichuan peppercorns and dried chiles and stir-fry for about 20 seconds until fragrant and just starting to darken, taking care not to let the chiles scorch.
- Add the chicken in a single layer and let it sear for 45 seconds before stirring so it can pick up a little color. Stir-fry for another 2 to 3 minutes until the chicken is just cooked through, then add the garlic, ginger, and scallion whites and toss for 30 seconds more.
- Pour in the sauce and keep tossing until it bubbles and turns glossy, about 30 to 45 seconds. Add the peanuts and scallion greens, toss once more, then serve immediately over jasmine rice while the sauce is still clingy and the chiles are crisp.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use certified gluten-free tamari in place of soy sauce and dry sherry if you need a gluten-free version; the dish is naturally dairy-free as written.