Kung Pao Chicken

Let's Cook

1. Step 1.

   In a small bowl, combine 2 tablespoons water, 1 tablespoon plus 1½ teaspoons soy sauce, 1 tablespoon bean sauce, 1 tablespoon minced fresh ginger, 1 tablespoon Shaoxing wine or dry Marsala wine, 2 teaspoons chili sauce, 1 teaspoon sugar, 2 large cloves crushed garlic, and ½ teaspoon freshly ground Sichuan peppercorns (if using). Stir to blend and set aside.

2. Step 2.

   In a medium bowl, place 1 pound chicken thighs cut into ¾-inch cubes. Add 1 tablespoon soy sauce and stir to coat. Sprinkle 1 tablespoon cornstarch over the chicken and mix well until evenly coated.

3. Step 3.

   Place a wok over high heat and heat until wisps of smoke rise. Add 2 tablespoons vegetable oil and heat until shimmering. Add the chicken and spread it into a single layer with a spatula. Sear for 10 to 15 seconds, then stir-fry for 1 minute until the chicken is nearly cooked through. Transfer the chicken to a small bowl and set aside. Rinse the wok and dry it with a towel.

4. Step 4.

   Return the wok to high heat. Add the remaining 1 tablespoon vegetable oil and heat until shimmering. Add 1 cup diced sweet bell peppers (about 1-inch dice) and stir-fry for about 1 minute until they begin to soften.

5. Step 5.

   Add 2 stalks finely chopped green onions, ¼ cup Huang Fei Hong Hot Chilli Pepper Peanuts (or roasted unsalted peanuts), and the reserved chicken to the wok. Stir for a few seconds to combine.

6. Step 6.

   Pour the prepared sauce into the wok and stir-fry thoroughly to distribute. Continue stir-frying for 1 to 2 minutes until the chicken is fully cooked and the sauce melds with the other ingredients. Taste and add a dash of kosher salt or an additional teaspoon of bean sauce if desired, then stir-fry for a few seconds. Serve immediately with steamed rice.