📝 About This Recipe
This elevated take on the Szechuan classic celebrates the dramatic heat and smoky depth of toasted whole dried chili pods. By infusing high-heat oil with whole spices and aromatics, we create a complex flavor profile that balances the numbing 'ma la' of Szechuan peppercorns with a savory-sweet vinegar glaze. It is a vibrant, textural masterpiece featuring velveted chicken and crunchy roasted peanuts that brings the authentic heat of Chengdu straight to your 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)
Whole Spices & Aromatics
- 20-30 pieces Dried Red Chili Pods (Szechuan Facing Heaven or Arbol chilies, stems removed)
- 1.5 teaspoons Szechuan Peppercorns (whole, high quality)
- 1 inch Fresh Ginger (peeled and sliced into thin rounds)
- 4 cloves Garlic (thinly sliced)
- 4 stalks Green Onions (white parts only, cut into 1-inch batons)
The Kung Pao Sauce
- 2 tablespoons Chinkiang Black Vinegar (essential for authentic flavor)
- 1.5 tablespoons Granulated Sugar
- 1 teaspoon Dark Soy Sauce (for deep color)
- 1 teaspoon Sesame Oil (toasted)
- 1 tablespoon Chicken Stock
- 1 teaspoon Cornstarch (to thicken)
Finishers
- 1/2 cup Roasted Peanuts (unsalted)
- 3 tablespoons Peanut Oil (for high-heat stir-frying)
👨🍳 Instructions
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1
In a medium bowl, toss the cubed chicken with the light soy sauce, Shaoxing wine, and 2 teaspoons of cornstarch. Let it marinate at room temperature for 20 minutes; this 'velveting' process ensures the meat stays juicy.
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2
Prepare the sauce by whisking together the black vinegar, sugar, dark soy sauce, sesame oil, chicken stock, and 1 teaspoon of cornstarch in a small bowl. Set aside.
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3
Prepare your aromatics: Slice the garlic and ginger, and cut the white parts of the green onions into batons. Keep the whole dried chilies and peppercorns in a separate small bowl.
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4
Heat a wok or large cast-iron skillet over high heat until it begins to smoke slightly.
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5
Add the peanut oil and swirl to coat the surface. Immediately add the chicken cubes, spreading them out into a single layer.
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6
Sear the chicken for 2-3 minutes without moving it to develop a golden crust, then stir-fry for another minute until about 80% cooked through. Remove the chicken from the wok and set aside.
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7
Reduce the heat to medium. In the remaining oil, add the whole dried chili pods and Szechuan peppercorns.
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8
Stir-fry the spices for 30-60 seconds until the chilies turn a dark, toasted red and the oil becomes fragrant. Be careful not to burn them, or they will turn bitter.
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9
Add the garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until the aromatics are softened and aromatic.
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10
Return the chicken to the wok and increase the heat to high. Toss everything together to combine the flavors.
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11
Give the sauce mixture a quick stir to re-incorporate the starch, then pour it into the center of the wok.
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12
Stir-fry vigorously for 1 minute as the sauce bubbles and thickens into a glossy glaze that coats every piece of chicken.
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13
Fold in the roasted peanuts at the very last second to ensure they maintain their maximum crunch.
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14
Transfer immediately to a serving platter. The whole chilies are primarily for flavor and visual appeal, though brave diners may eat them!
💡 Chef's Tips
Don't skip the Chinkiang vinegar; its malty, complex acidity is the soul of this dish. If you prefer less heat, keep the chili pods whole; for a fiery version, snip a few in half to release the seeds. Ensure your wok is piping hot before adding the chicken to prevent sticking and ensure a good sear. Use peanut oil for its high smoke point and nutty flavor, but vegetable or canola oil works in a pinch. Always have all ingredients measured and ready (mise en place) because the actual cooking happens in under 10 minutes.
🍽️ Serving Suggestions
Serve alongside fluffy steamed Jasmine rice to soak up the savory sauce. Pair with a cold, crisp Lager or a dry Riesling to cut through the spice and numbing heat. A simple side of stir-fried bok choy or smashed cucumber salad provides a refreshing contrast. Offer extra soy sauce or chili oil on the side for those who want to customize their salt and heat levels.