Sichuan Kung Pao Chicken Stir-Fry

Instructions

1. 1

   Prepare your ingredients: cut 500g chicken thighs into 2 cm cubes. In a bowl, toss the chicken cubes with 15 ml soy sauce and 15g cornstarch until fully coated. Cut 8g dried red chilies into 1 cm segments, discarding seeds. Finely mince 25g garlic and ginger, and chop 40g scallions into 1 cm lengths. Have a wok or large wok-style skillet ready.

2. 2

   In a small cup, stir the remaining 30 ml soy sauce with 30 ml warm water to create your pan sauce. Heat 15 ml vegetable oil in the wok over medium heat. Add 60g roasted peanuts and the cut dried chilies. Stir constantly with a wooden spoon for 2 minutes until the chilies darken and turn fragrant. Scoop peanuts and chilies onto a plate using a slotted spoon, leaving oil in the pan.

3. 3

   Heat the remaining 15 ml vegetable oil in the same wok over high heat until shimmering. Add the marinated chicken pieces in a single layer. Let sear undisturbed for 2 minutes to brown, then stir-fry briskly for another 2 to 3 minutes until cooked through. If chicken pieces begin to stick, lower heat slightly and add 1 teaspoon of water to loosen.

4. 4

   Reduce heat to medium-high. Add the 25g minced garlic and ginger to the wok alongside the chicken. Stir-fry rapidly for 1 minute until fragrant and the garlic turns light golden and translucent, taking care not to burn the garlic.

5. 5

   Pour the prepared soy sauce mixture over the chicken in the wok. Stir-fry continuously over high heat for 1 to 2 minutes until the liquid bubbles rapidly and thickens into a shiny glaze. Return the fried peanuts, dried chilies, and 40g chopped scallions to the pan, tossing everything together for 1 minute until piping hot.

6. 6

   Turn off the heat. Transfer the Kung Pao chicken immediately into wide serving bowls. The chicken should be glistening in a rich savory sauce, punctuated by crunchy peanuts and dark red chilies. Serve piping hot with cooked jasmine white rice.