Kung Pao Chicken: A Detailed Recipe with Precise Ingredients and Steps

Kung Pao Chicken, a quintessential Sichuan dish, is renowned for its explosive flavors of麻辣鲜香 (málà xiānxiāng), meaning spicy, savory, and fragrant. While the preparation process is not overly complex, mastering a few key techniques is essential to achieving the authentic taste.

Ingredients:

 Chicken: 300 grams (10.5 ounces) boneless, skinless chicken breasts, cut into bite-sized pieces

 Peanuts: 50 grams (1.8 ounces) dry roasted peanuts

 Dried Red Chili Peppers: 5 whole dried red chili peppers (adjust to your spice preference)

 Ginger: 1 small piece of ginger, thinly sliced

 Garlic: 2 cloves, minced

 Scallions: 1 scallion, thinly sliced

 Shaoxing Wine: 1 tablespoon

 Light Soy Sauce: 1 tablespoon

 Oyster Sauce: 1 tablespoon

 Sugar: 1/2 teaspoon

 Rice Vinegar: 1/2 teaspoon

 Cornstarch: 1 tablespoon

 Vegetable Oil: 2 tablespoons

Instructions:

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces, Shaoxing wine, light soy sauce, oyster sauce, cornstarch, and a pinch of salt. Mix well to ensure the chicken is evenly coated. Set aside for at least 15 minutes.

2. Prepare the Peanuts: Toast the peanuts in a dry skillet over medium heat until fragrant and slightly browned. Remove from the skillet and set aside.

3. Sauté the Aromatics: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Once the oil is shimmering, add the sliced ginger and dried red chili peppers. Sauté for 30 seconds, releasing the fragrance of the aromatics.

4. Cook the Chicken: Add the marinated chicken to the wok and stir-fry for 2-3 minutes, or until the chicken is no longer pink and almost cooked through.

5. Incorporate the Sauce: In a small bowl, whisk together the Shaoxing wine, light soy sauce, rice vinegar, and sugar. Pour the sauce mixture into the wok and stir to combine with the chicken and aromatics.

6. Finalize the Dish: Add the toasted peanuts and sliced scallions to the wok. Toss gently to distribute the peanuts and scallions evenly. Cook for another minute until the sauce thickens slightly.

7. Serve: Immediately transfer the Kung Pao Chicken to a serving plate and garnish with additional chopped scallions, if desired. Serve hot with steamed rice for a complete and satisfying meal.

Tips:

 For extra tender chicken, marinate it for a longer period, up to 30 minutes.

 Adjust the amount of dried red chili peppers to suit your preferred level of spiciness.

 If you don’t have Shaoxing wine, you can substitute with dry sherry or rice wine.

 To add a touch of nuttiness, use toasted sesame oil instead of regular vegetable oil.

 For a more authentic Sichuan flavor, use Sichuan peppercorns instead of dried red chili peppers. Sichuan peppercorns provide a unique tingling sensation that is characteristic of Sichuan cuisine.

Enjoy the delicious and authentic Kung Pao Chicken!