Kung Pao Chicken

Steps

1. 01

   Cut chicken breast into 2cm cubes. Marinate with 1 tbsp soy sauce, Shaoxing wine, and cornstarch for 15 minutes. Make the sauce: mix remaining soy sauce, rice vinegar, a pinch of sugar, and 1 tsp cornstarch in a small bowl.

   💡 The cornstarch in the marinade is key — it creates a velvety coating called "velveting" that keeps the chicken tender during the high-heat stir-fry.

   
2. 02

   Heat the wok until smoking. Add oil and stir-fry dried chillies and Sichuan peppercorns for 30 seconds until fragrant (be careful not to burn them). Add the marinated chicken in a single layer and do not move for 1 minute.

   💡 The chillies will darken quickly — this is correct. You want them fragrant and slightly charred, not bright red and raw. Watch carefully.

   
3. 03

   Stir-fry the chicken until just cooked through, about 2-3 minutes total. Add garlic, ginger, and white parts of spring onion. Stir-fry 30 seconds. Pour in the sauce and toss everything together until glossy.

   
4. 04

   Add roasted peanuts and toss briefly. Drizzle with sesame oil. Plate and garnish with green spring onion. Serve immediately with steamed rice.

   💡 Add peanuts at the very end — they should stay crunchy. If you add them too early they will go soft in the sauce.