📝 About This Recipe
Experience the electrifying harmony of the 'Ma La' flavor profile—a signature blend of numbing Szechuan peppercorns and fiery dried chilies. This beloved staple of Sichuan cuisine balances succulent velveted chicken with the crunch of golden roasted peanuts and a complex savory-sweet-tangy glaze. It is an addictive masterpiece of textures that brings the vibrant energy of a high-end Asian bistro right into your home kitchen.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 2 teaspoons Cornstarch (for velveting the meat)
The Signature Kung Pao Sauce
- 1 tablespoon Dark Soy Sauce (for deep color)
- 2 tablespoons Chinkiang Black Vinegar (essential for authentic smoky acidity)
- 1 tablespoon Granulated Sugar
- 2 tablespoons Chicken Broth
- 1 teaspoon Cornstarch (as a thickener)
- 1 teaspoon Sesame Oil (toasted)
Aromatics & Stir-fry
- 3 tablespoons Peanut Oil (divided; high smoke point)
- 10-15 pieces Dried Szechuan Chilies (snip in half and remove seeds for less heat)
- 1 teaspoon Szechuan Peppercorns (lightly toasted and crushed)
- 1 tablespoon Fresh Ginger (minced)
- 3 cloves Garlic (thinly sliced)
- 4 pieces Green Onions (white and light green parts cut into 1-inch batons)
- 1/2 cup Roasted Peanuts (unsalted)
- 1 piece Red Bell Pepper (cut into 1-inch squares for crunch and color)
👨🍳 Instructions
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1
In a medium bowl, combine the cubed chicken with light soy sauce, Shaoxing wine, and 2 teaspoons of cornstarch. Massage the marinade into the meat until it's fully absorbed. Let it rest for 20 minutes; this 'velveting' process ensures the chicken stays tender.
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2
In a small glass jar or bowl, whisk together the dark soy sauce, Chinkiang vinegar, sugar, chicken broth, 1 teaspoon of cornstarch, and sesame oil. Ensure the sugar and cornstarch are fully dissolved. Set aside.
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3
Prepare all your aromatics: mince the ginger, slice the garlic, and cut the green onions and bell peppers. Having everything ready (mise en place) is crucial for a fast stir-fry.
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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 2 tablespoons of peanut oil and swirl to coat the pan. Add the marinated chicken in a single layer. Let it sear undisturbed for 1-2 minutes until golden brown, then stir-fry for another 2 minutes until just cooked through. Remove chicken and set aside.
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6
Wipe out the wok if there are burnt bits. Add the remaining 1 tablespoon of oil over medium heat.
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7
Add the dried chilies and Szechuan peppercorns. Stir-fry for 30-60 seconds until the chilies turn a dark, fragrant red. Do not let them turn black or they will be bitter.
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8
Increase heat to high and add the ginger, garlic, and the white parts of the green onions. Toss for 30 seconds until aromatic.
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9
Add the red bell peppers and stir-fry for 1 minute until they are slightly softened but still crisp.
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10
Return the cooked chicken to the wok and toss to combine with the aromatics.
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11
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it into the center of the wok.
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12
Toss everything vigorously for 1-2 minutes. The sauce will bubble and thicken into a glossy glaze that clings to the chicken.
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13
Fold in the roasted peanuts and the remaining green onion tops. Toss one last time to heat through.
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14
Transfer immediately to a warm platter and serve while the peanuts are still crunchy and the 'Wok Hei' (breath of the wok) is at its peak.
💡 Chef's Tips
Use chicken thighs instead of breasts for a much juicier and more authentic result. If you cannot find Chinkiang black vinegar, substitute with balsamic vinegar mixed with a splash of Worcestershire sauce. Control the heat: Leave the dried chilies whole for a milder dish, or snip them in half to release the seeds for an extra spicy kick. Make sure your wok is screaming hot before adding the chicken to get that restaurant-style sear without overcooking the center. Always add the peanuts at the very end to ensure they maintain their signature crunch against the silky sauce.
🍽️ Serving Suggestions
Serve over steaming hot Jasmine rice to soak up the savory sauce. Pair with a crisp, cold Tsingtao beer or a dry Riesling to cut through the spice. Accompany with a side of smashed cucumber salad with garlic and sesame oil for a refreshing contrast. Offer extra chili oil on the side for those who want to turn up the heat. Serve alongside stir-fried bok choy or gai lan for a complete, balanced meal.