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Kung Pao Chicken
20 mins
Yield: 4 to 6
Steps
- Heat 2 tablespoons oil in a large wok or skillet over high until shimmering and very hot. Add chicken; cook, stirring constantly, until chicken pieces have separated from each other and chicken is just cooked through, 3 to 5 minutes. Remove from heat. Transfer chicken to a plate lined with paper towels; set aside.
- Return wok to heat over high; add remaining 1 tablespoon oil. Add scallion, ginger, peppercorns, chiles, and garlic; stir-fry until fragrant, 30 seconds to 1 minute.
- Return chicken to wok; stir to combine. Stir in vinegar, soy sauce, sugar, dark soy sauce, wine, and potato starch; cook, stirring constantly, until fragrant and thick, about 1 minute. Add peanuts, and toss to combine. Remove from heat, and serve immediately with rice.
Originally published at foodandwine.com. Reproduced for personal collection.
