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Kung Pao Chicken
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Ingredients
0 of 15 gathered
Step by step
Method
6 steps
- 1
Cut 1 pound boneless chicken thighs into ¾-inch pieces. Toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon rice vinegar. Let it stand 15 minutes.
- 2
Stir together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, and 1 teaspoon cornstarch. Have the sauce, ½ cup peanuts, dried chiles, sliced scallions, and minced garlic ready.
- 3
Heat 1 tablespoon neutral oil in a wok or large skillet over high heat. Add the chicken in one layer and cook 3 minutes without moving, then toss and cook 2–3 minutes more, until browned and 165°F. Move it to a plate.
- 4
Lower the heat to medium. Add the dried chiles and peanuts and stir 30–45 seconds, until the chiles smell nutty but have not blackened.
- 5
Add the garlic and ginger and stir for 20 seconds. Pour in the sauce and let it bubble 1–2 minutes, until glossy and lightly thickened.
- 6
Return the chicken and toss for 1 minute so the sauce coats every piece. Add the scallions and serve over rice.