Kung Pao Chicken

Kung Pao chicken takes its name from Ding Baozhen, a Qing dynasty official whose title was Gong Bao — Palace Guardian. His love of this fiery stir-fried chicken is said to have immortalised both him and the dish. The authentic Sichuan version differs markedly from its overseas interpretations: it is sharper, less sweet, and built on the interplay of dried chillies, Sichuan peppercorn, and the crunch of raw peanuts.

Serves: 4

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into 2cm (0.75-inch) cubes
• 80g (0.5 cup) raw peanuts, skin-on
• 10-15 dried Sichuan chillies (er jing tiao or facing heaven), halved
• 1 tsp whole Sichuan peppercorns
• 4 spring onions, white parts cut into 2cm (0.75-inch) lengths
• 4 garlic cloves, sliced
• 1 tbsp fresh ginger, sliced

Marinade:

• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp cornstarch (cornflour)

Sauce:

• 1 tbsp dark soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp sugar
• 1 tsp cornstarch
• 2 tbsp water
• 3 tbsp neutral oil

Instructions

1. Toss chicken with marinade ingredients and rest for 20 minutes. Mix sauce ingredients together in a small bowl.
2. Fry peanuts in 1 tbsp oil over medium heat, stirring constantly, for 3 minutes until golden. Remove and set aside on paper towels.
3. Heat remaining oil in a wok over high heat until smoking. Add dried chillies and Sichuan peppercorns; stir-fry 30 seconds until chillies darken slightly.
4. Add marinated chicken in a single layer; sear without stirring for 90 seconds, then stir-fry for 2 minutes until mostly cooked.
5. Add garlic, ginger, and spring onion whites; stir-fry 1 minute.
6. Pour sauce around edge of wok; toss everything together for 1 minute until sauce clings and thickens.
7. Add peanuts, toss once, and serve immediately over steamed rice.

Cook's Notes: The chillies are meant to flavour the oil and are not typically eaten. Adjust the number to taste — start with 8 for moderate heat.