📝 About This Recipe
A crown jewel of Sichuan cuisine, this dish is a masterclass in the 'Lychee' flavor profile—a sophisticated balance of sweet, sour, and savory, punctuated by the numbing heat of Sichuan peppercorns. Named after a Qing Dynasty official, it features tender velveted chicken, crunchy roasted peanuts, and smoky dried chilies. This recipe brings the authentic smokiness of 'Wok Hei' and the addictive tingle of Chuan cuisine right to your home kitchen.
🥗 Ingredients
The Chicken & Marinade
- 1 lb Chicken Thighs (boneless, skinless, cut into 3/4-inch cubes)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine (dry sherry is a good substitute)
- 2 teaspoons Cornstarch
- 1 teaspoon Toasted Sesame Oil
The Kung Pao Sauce
- 1.5 tablespoons Chinkiang Black Vinegar (essential for authentic smoky acidity)
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon Dark Soy Sauce (for a deep, rich color)
- 1.5 tablespoons Granulated Sugar
- 1 tablespoon Chicken Stock (or water)
- 1 teaspoon Cornstarch
Aromatics & Stir-Fry
- 3 tablespoons Peanut Oil (or any high-smoke point oil)
- 10-15 pieces Dried Sichuan Chilies (halved and seeds discarded for less heat)
- 1 teaspoon Sichuan Peppercorns (whole or lightly crushed)
- 1 inch Fresh Ginger (peeled and sliced into thin coins)
- 3 cloves Garlic (sliced thinly)
- 3-4 stalks Scallions (white parts cut into 1/2-inch rounds)
- 1/2 cup Roasted Peanuts (unsalted and skinless)
👨🍳 Instructions
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1
In a medium bowl, combine the cubed chicken with the light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well by hand until the liquid is absorbed and the chicken is evenly coated. Let it marinate for at least 20 minutes.
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2
Prepare the sauce by whisking together the black vinegar, light soy sauce, dark soy sauce, sugar, chicken stock, and cornstarch in a small bowl. Ensure the sugar is mostly dissolved and set aside.
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3
Prep all your aromatics: slice the garlic, ginger, and scallion whites. Cut the dried chilies into halves and shake out the seeds if you prefer a milder dish.
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4
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly.
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5
Add the peanut oil and swirl it around to coat the sides of the wok. Reduce heat to medium-high.
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6
Add the dried chilies and Sichuan peppercorns. Stir-fry for about 30-45 seconds until the chilies darken to a deep maroon and the oil becomes fragrant. Do not let them burn to black.
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7
Add the marinated chicken to the wok. Spread it out in a single layer and let it sear undisturbed for 1 minute to develop a golden crust.
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8
Toss the chicken and stir-fry for another 2-3 minutes until the pieces are mostly cooked through and separated.
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9
Add the ginger, garlic, and scallion whites. Continue to stir-fry for 1 minute until the aromatics release their scent.
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10
Give the sauce mixture a quick stir (the starch often settles) and pour it into the wok, circling the edges.
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11
Toss everything rapidly. The sauce will thicken and turn into a glossy, dark glaze that coats every piece of chicken, which should take about 30-60 seconds.
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12
Immediately fold in the roasted peanuts and give it one final toss to incorporate. Remove from heat immediately to keep the peanuts crunchy.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy and tender under the high heat of the wok. Don't skip the Chinkiang black vinegar; it provides a unique woody, smoky acidity that white vinegar cannot replicate. If you are sensitive to whole peppercorns, you can infuse the oil with them and then strain them out before adding the chicken. Make sure your 'mise en place' (all ingredients prepped) is ready before turning on the stove, as stir-frying happens very quickly. For extra crunch, briefly fry raw peanuts in oil until golden before starting the recipe, rather than using store-bought roasted ones.
🍽️ Serving Suggestions
Serve immediately over a bed of steaming jasmine or basmati rice to soak up the glossy sauce. Pair with a crisp, cold lager or a slightly sweet Riesling to balance the spicy and numbing heat. Serve alongside a simple side of stir-fried bok choy or smashed cucumber salad for a refreshing contrast. A light egg drop soup makes for a traditional and comforting starter to this meal.