Kung Pao Chicken
Ingredient
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3 tablespoons vegetable oil, divided
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2 pounds boneless, skinless chicken thighs, cut into 1-inch piece
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1 medium scallion, finely chopped
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1 tablespoon sliced peeled fresh ginger
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½ teaspoon Szechuan peppercorns, or more to taste
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10 dried small red chiles (Tien Tsin or chile de árbol) (about 1/5 ounces)
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2 garlic cloves, sliced
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1 tablespoon rice vinegar
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2 teaspoon soy sauce, or more to taste
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2 teaspoon granulated sugar
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1 teaspoon lao chou soy sauce (dark soy sauce)
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1 teaspoon Shaoxing wine or dry sherry
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1 teaspoon potato starch
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2 tablespoon crushed roasted peanuts
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Cooked short-grain rice, for serving
Direction
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Heat 2 tablespoons oil in a large wok or skillet over high until shimmering and very hot. Add chicken; cook, stirring constantly, until chicken pieces have separated from each other and chicken is just cooked through, 3 to 5 minutes. Remove from heat. Transfer chicken to a plate lined with paper towels; set aside.
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Return wok to heat over high; add remaining 1 tablespoon oil. Add scallion, ginger, peppercorns, chiles, and garlic; stir-fry until fragrant, 30 seconds to 1 minute.
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Return chicken to wok; stir to combine. Stir in vinegar, soy sauce, sugar, dark soy sauce, wine, and potato starch; cook, stirring constantly, until fragrant and thick, about 1 minute. Add peanuts, and toss to combine. Remove from heat, and serve immediately with rice.
