Authentic Sichuan-style kung pao chicken with numbing peppercorns, peanuts, and balanced sweet-spicy sauce. This recipe achieves proper wok hei and traditional flavor balance.
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15 items
Mix the chicken with the marinade ingredients (soy sauce, wine, cornstarch). Let it sit for 15 minutes to velvet the meat.
Whisk together the sauce ingredients (soy sauce, vinegar, sugar, cornstarch, stock) in a small bowl until sugar dissolves.
Heat a wok over high heat until it begins to smoke, then add oil.
Add the dried chilies and Sichuan peppercorns. briefly until they turn dark and fragrant (do not burn).
Add the chicken pieces. rapidly until they turn white and are just cooked through.
Pour the sauce into the wok. Toss everything together continuously until the sauce thickens and coats the chicken.
Add the peanuts and chopped scallions. Toss for another 30 seconds to combine, then serve immediately.
