Fresh Pepper Kung Pao Chicken

Name: Kung Pao Chicken
Yield: 4 servings
Ingredients: 2 tsp. Shaoxing wine, dry sherry, sake, or mirin; 2 tsp. soy sauce; 1 tsp. cornstarch; 1 lb. skinless, boneless chicken thighs or breasts, cut into 1" pieces; 2 Tbsp. rice vinegar; 1 Tbsp. soy sauce; 1½ tsp. sugar; 2 Tbsp. vegetable oil, divided; 1 bell pepper, cut into bite-size pieces; 8–10 red dried chiles (such as chiles de árbol, bird chiles, or frankly any kind; or ½ tsp. crushed red pepper flakes); 2 scallions, chopped; 1 Fresno chile, cut into ¼" rings; 1 1" piece fresh ginger, peeled, finely chopped; 2 garlic cloves, thinly sliced; ½ tsp. Sichuan peppercorns or cracked black peppercorns; ⅓ cup roasted unsalted peanuts; Kosher salt

By Chris Morocco

September 25, 2019

Image may contain Food Dish Meal Platter and Seafood

Photo by Emma Fishman, Food Styling by Sue Li

We consulted with Lisa Cheng Smith of Yun Hai, who specializes in importing phenomenal Chinese and Taiwanese pantry staples, for a Kung Pao recipe that stays very close to the original but includes seasonal peppers.

Recipe information

Yield
4 servings

Ingredients

Marinade

2 tsp. Shaoxing wine, dry sherry, sake, or mirin

2 tsp. soy sauce

1 tsp. cornstarch

1 lb. skinless, boneless chicken thighs or breasts, cut into 1" pieces

Stir-Fry

2 Tbsp. rice vinegar

1 Tbsp. soy sauce

1½ tsp. sugar

2 Tbsp. vegetable oil, divided

1 bell pepper, cut into bite-size pieces

8–10 red dried chiles (such as chiles de árbol, bird chiles, or frankly any kind; or ½ tsp. crushed red pepper flakes)

2 scallions, chopped

1 Fresno chile, cut into ¼" rings

1 1" piece fresh ginger, peeled, finely chopped

2 garlic cloves, thinly sliced

½ tsp. Sichuan peppercorns or cracked black peppercorns

⅓ cup roasted unsalted peanuts

Kosher salt

Preparation

Marinade
Step 1
Stir wine, soy sauce, and cornstarch in a small bowl. Add chicken and turn to coat. Let sit at least 10 minutes or up to 30.
Stir-Fry
Step 2
Stir vinegar, soy sauce, and sugar in a small bowl; set sauce aside.
Step 3
Heat 1 Tbsp. oil in a large nonstick skillet or wok over medium-high. Add chicken (along with any marinade clinging to it) and cook, tossing occasionally, until lightly browned all over but not cooked through, 3–4 minutes. Transfer to a plate.
Step 4
Heat remaining 1 Tbsp. oil over medium-high. Add bell pepper and cook, tossing occasionally, until browned and crisp-tender, about 3 minutes. Add dried chiles, scallions, Fresno chile, ginger, garlic, and peppercorns. Cook, tossing constantly, until very aromatic and dried chiles are lightly toasted, about 1 minute. Add chicken and reserved sauce and cook, tossing, until liquid is nearly evaporated and coats chicken, about 1 minute longer. Toss in peanuts. Taste and season lightly with salt if needed.
Step 5
Divide chicken stir-fry among plates and serve immediately.

Recipe information

Ingredients

Marinade

Stir-Fry

Preparation

Marinade

Step 1

Stir-Fry

Step 2

Step 3

Step 4

Step 5

Recipe notes