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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
Kung Pao Chicken
At chef Ziqiang Lu's Birds of A Feather in Brooklyn, tingly heat from Szechuan peppercorns teams up with slightly sweet dark soy sauce and Shaoxing wine to build deep flavor into this quick stir-fry. Have all of the ingredients at the ready before heating the wok for best results. Lu recommends browning the dried chile peppers until well toasted. This helps tease out their aroma and leaves you with a warming mouthfeel that lingers.
Nutrition Information
297
Calories
14g
Carbohydrates
28g
Protein
662mg
Potassium
6g
Fiber
6g
Sugar
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