Sichuan Kung Pao Chicken
Sichuan kung pao chicken is a fast stir-fry of tender chicken cubes, dried chillies and crisp peanuts. Chinkiang vinegar gives the thin glaze a dark, sharp edge, while Sichuan pepper leaves a brief citrusy tingle. It should taste lively rather than syrupy, with the peanuts added late enough to stay crisp.
Ingredients
- 600 gchicken thighs
- 2 tbsplight soy sauce
- 2 tbspShaoxing wine
- 2 tspcornstarch
- 2 tbspChinkiang vinegar
- 2 tspsugar
- 60 mlchicken stock
- 12 dried red chillies
- 1 tspSichuan peppercorns
- 4 clovesgarlic
- 20 gfresh ginger
- 4 spring onions
- 80 groasted peanuts
- 3 tbspvegetable oil
- 1 tspsesame oil
Method
- Marinate the chicken. Cut the thighs into 2 cm cubes and mix with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine and 1 teaspoon cornstarch. Leave for 15 minutes; the thin starch coating protects the meat during the fierce stir-fry.
- Mix the sauce. Whisk the remaining soy sauce, Shaoxing wine and cornstarch with the vinegar, sugar and stock until no lumps remain. Taste for a clean sweet-sour balance now because there is no time to adjust once it hits the wok.
- Prepare the aromatics. Cut the dried chillies into 2 cm pieces and shake out most seeds, then slice the garlic, ginger and spring onion whites. Keep the green onion tops and peanuts separate so they do not soften early.
- Toast the spices. Heat a wok over high heat until a drop of water evaporates in 1 second, add 1 tablespoon oil, then the chillies and Sichuan peppercorns. Stir for 20 seconds until fragrant and brick red, not black; burnt pepper makes the whole dish bitter.
- Sear the chicken. Add the remaining vegetable oil and chicken in one layer, leaving its marinade behind. Cook untouched for 60 seconds, then stir-fry for 3 minutes until the edges brown and the centre reaches 72°C.
- Add the aromatics and glaze. Add garlic, ginger and spring onion whites and stir-fry for 30 seconds. Stir the sauce once more, pour it around the hot wok and toss for 60 seconds until it turns glossy and lightly coats every chicken cube.
- Finish and serve. Fold in the peanuts, spring onion greens and sesame oil for 20 seconds, then take the wok off the heat. Serve immediately with plain rice; the sauce should cling to the chicken without pooling and the peanuts should still crack when bitten.
FAQ
Mix 1 tablespoon plain rice vinegar with 1 teaspoon balsamic vinegar for the closest home substitute. The rice vinegar supplies acidity and the balsamic adds dark maltiness. Do not use 2 tablespoons balsamic alone because its sweetness and body make the glaze heavy.
The wok was probably too cool or the chicken released water from crowding. Heat it until a water drop disappears in 1 second, use a wide pan if necessary and cook the chicken in two batches. Stir the sauce immediately before adding it because cornstarch settles quickly.
Use six dried chillies instead of twelve and shake out every seed. Do not omit the Sichuan peppercorns; they provide citrus aroma and numbing warmth rather than straightforward chilli heat. Keep the vinegar and sugar unchanged so the sauce stays balanced.
Marinate the chicken and mix the sauce up to 12 hours ahead, but store them separately in the refrigerator. The cooked dish keeps for 2 days and reheats in a hot wok for 3 minutes. Add fresh roasted peanuts after reheating because stored peanuts lose their crunch.
The Sichuan dish uses dried chillies, Sichuan peppercorns, Chinkiang vinegar and a restrained glaze. Many takeout versions add bell pepper, hoisin sauce and considerably more sugar and starch. The original is sharper, less sweet and usually contains fewer vegetables.
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Comments (2)
花生要后放！不然炒软了就不脆了。还有干辣椒不要炒黑了会苦。这个食谱辣度刚好
宫保鸡丁做的不错！但是花椒放太多了有点麻。下次减半试试