Kung Pao Chicken — Spicy Sichuan stir-fry with peanuts, chillies, and Sichuan peppercorns

A bold, numbing-spicy stir-fry from Sichuan province that balances heat, sweetness, and tang in every bite. Tender chicken, roasted peanuts, and dried chillies come together in minutes.

Serves: 4 | Prep: 20 min | Cook: 10 min

Ingredients

• 500 g boneless chicken thighs, cut into 2 cm cubes
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 75 g roasted peanuts
• 8-12 dried red chillies, snipped in half and seeds shaken out
• 1 tsp Sichuan peppercorns
• 3 cloves garlic, minced
• 2 cm piece fresh ginger, minced
• 3 spring onions, cut into 2 cm pieces
• 2 tbsp vegetable oil

For the sauce:

• 2 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp sugar
• 1 tsp cornstarch
• 1 tbsp water
• 1 tsp sesame oil

Instructions

1. Marinate the chicken: Toss chicken cubes with 1 tbsp Shaoxing wine, 1 tbsp soy sauce, and 1 tsp cornstarch. Set aside 15 minutes.
2. Mix the sauce: Whisk together 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp sugar, 1 tsp cornstarch, 1 tbsp water, and 1 tsp sesame oil in a small bowl.
3. Toast the aromatics: Heat 2 tbsp oil in a wok over high heat. Add dried chillies and Sichuan peppercorns, stir-fry 30 seconds until fragrant and darkened but not burnt.
4. Stir-fry the chicken: Add marinated chicken and spread in a single layer. Sear without moving for 1 minute, then stir-fry until cooked through, about 3-4 minutes.
5. Build the dish: Add garlic, ginger, and spring onions. Stir-fry 30 seconds. Pour in the sauce and toss until it thickens and coats the chicken, about 1 minute. Fold in peanuts and serve immediately.

Tips

• Sichuan peppercorns create the signature "ma" (numbing) sensation; adjust quantity to taste
• Chinkiang vinegar is essential for the authentic sweet-sour tang; rice vinegar is a weaker substitute
• Named after Ding Baozhen, a Qing Dynasty governor of Sichuan province