How to make it
6 steps. Take it one step at a time.
Combine the diced chicken
In a medium bowl, combine the diced chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate for 10 minutes.
10 minPrepare the Kung Pao sauce
Prepare the Kung Pao sauce by whisking together the remaining soy sauce, vinegar, sugar, and the remaining 1 teaspoon of cornstarch in a small bowl.
Heat oil in a wok or large skillet
Heat oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and stir-fry until the exterior turns white and is nearly cooked through. Remove the chicken and set aside.
4 minAdd the dried chilies and Szechuan peppercorns
In the same wok, add the dried chilies and Szechuan peppercorns. Stir-fry for 30 seconds until fragrant and darkened, being careful not to burn them. Add the garlic, ginger, and the white parts of the green onions.
1 minReturn the chicken
Return the chicken to the wok. Give the sauce a quick stir and pour it over the chicken. Stir-fry for 1-2 minutes until the sauce has thickened and coated everything evenly.
2 minFold in the roasted peanuts and the green parts of the scallions
Fold in the roasted peanuts and the green parts of the scallions. Toss for another 30 seconds and serve immediately.
1 min
A little kitchen wisdom
For the most authentic flavor, use Szechuan peppercorns to provide the signature 'mala' numbing sensation. Adjust the number of dried chilies based on your heat tolerance.
