Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)

Name: Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 ½ lb Chicken Thigh (1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes); ¼ cup Soy Sauce (1/4 cup soy sauce, divided); 1 tbsp Cornstarch (1 tablespoon cornstarch); 1 tbsp Rice Wine (1 tablespoon Chinese rice wine or dry sherry); ½ tsp White Pepper (1/2 teaspoon white pepper); 1 tbsp Black Vinegar (1 tablespoon Chinese black vinegar); 1 tbsp Dark Brown Sugar (1 tablespoon packed dark brown sugar); 2 tsp Toasted Sesame Oil (2 teaspoons toasted sesame oil); 1 tbsp Garlic (1 tablespoon minced garlic); 2 tsp Ginger (2 teaspoons grated fresh ginger); 2 tbsp Vegetable Oil (2 tablespoons plus 1 teaspoon vegetable oil, divided); ½ cup Peanut (1/2 cup dry-roasted peanuts); 10 pieces Dried Arbol Chili (10-15 dried arbol chiles, halved lengthwise and seeded — up to 15); 1 tsp Sichuan Peppercorn (1 teaspoon Sichuan peppercorns, ground coarse); 2 pieces Celery (2 celery ribs, cut into ½-inch pieces); 5 pieces Scallion (5 scallions, white and light green parts only, cut into ½-inch pieces)

A spicy Sichuan stir-fry of diced chicken thighs, peanuts, and chiles in a tangy, sweet sauce, finished with scallions.

45 minChinese

Servings4

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Ingredients

For 4 servings

Chicken Thigh1 ½ lb · 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes
Soy Sauce¼ cup · 1/4 cup soy sauce, divided
Cornstarch1 tbsp · 1 tablespoon cornstarch
Rice Wine1 tbsp · 1 tablespoon Chinese rice wine or dry sherry
White Pepper½ tsp · 1/2 teaspoon white pepper
Black Vinegar1 tbsp · 1 tablespoon Chinese black vinegar
Dark Brown Sugar1 tbsp · 1 tablespoon packed dark brown sugar
Toasted Sesame Oil2 tsp · 2 teaspoons toasted sesame oil
Garlic1 tbsp · 1 tablespoon minced garlic
Ginger2 tsp · 2 teaspoons grated fresh ginger
Vegetable Oil2 tbsp · 2 tablespoons plus 1 teaspoon vegetable oil, divided
Peanut½ cup · 1/2 cup dry-roasted peanuts
Dried Arbol Chili10 pieces · 10-15 dried arbol chiles, halved lengthwise and seeded — up to 15
Sichuan Peppercorn1 tsp · 1 teaspoon Sichuan peppercorns, ground coarse
Celery2 pieces · 2 celery ribs, cut into ½-inch pieces
Scallion5 pieces · 5 scallions, white and light green parts only, cut into ½-inch pieces

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Steps

1For the Chicken and Sauce: Combine chicken, 2 tablespoons soy sauce, cornstarch, rice wine, and white pepper in medium bowl and set aside. Stir vinegar, sugar, oil, and remaining 2 tablespoons soy sauce together in small bowl and set aside.
2For the Stir-Fry: Stir garlic, ginger, and 1 tablespoon oil together in second small bowl. Combine peanuts and 1 teaspoon oil in 12-inch nonstick skillet over medium-low heat. Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes. Transfer peanuts to plate and spread into even layer to cool. Return now-empty skillet to medium-low heat. Add remaining 1 tablespoon oil, arbols, and peppercorns and cook, stirring constantly, until arbols begin to darken, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds.
3Add chicken and spread into even layer. Cover skillet, increase heat to medium-high, and cook, without stirring, for 1 minute. Stir chicken and spread into even layer. Cover and cook, without stirring, for 1 minute. Add celery and cook uncovered, stirring frequently, until chicken is cooked through, 2 to 3 minutes. Add soy sauce mixture and cook, stirring constantly, until sauce is thickened and shiny and coats chicken, 3 to 5 minutes. Stir in scallions and peanuts. Transfer to platter and serve.