Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)

Ingredients

• 1.5 lb boneless, skinless chicken thighs (trimmed and cut into ½-inch cubes)
• 0.25 cup soy sauce (divided)
• 1 tbsp cornstarch
• 1 tbsp Chinese rice wine (or dry sherry)
• 0.5 tsp white pepper
• 1 tbsp Chinese black vinegar (substitute sherry vinegar if unavailable)
• 1 tbsp dark brown sugar (packed)
• 2 tsp toasted sesame oil
• 1 tbsp garlic (minced)
• 2 tsp fresh ginger (grated)
• 2 tbsp vegetable oil (plus 1 teaspoon, divided)
• 0.5 cup dry-roasted peanuts
• 12.5 dried arbol chiles (halved lengthwise and seeded (use 10-15 chiles))
• 1 tsp Sichuan peppercorns (ground coarse)
• 2 celery ribs (cut into ½-inch pieces)
• 5 scallions (white and light green parts only, cut into ½-inch pieces)

Steps

1. 1

   For the Chicken and Sauce: Combine chicken, 2 tablespoons soy sauce, cornstarch, rice wine, and white pepper in medium bowl and set aside.

2. 2

   Stir vinegar, sugar, oil, and remaining 2 tablespoons soy sauce together in small bowl and set aside.

3. 3

   For the Stir-Fry: Stir garlic, ginger, and 1 tablespoon oil together in second small bowl.

4. 4

   Combine peanuts and 1 teaspoon oil in 12-inch nonstick skillet over medium-low heat.

5. 5

   Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes.

6. 6

   Transfer peanuts to plate and spread into even layer to cool.

7. 7

   Return now-empty skillet to medium-low heat.

8. 8

   Add remaining 1 tablespoon oil, arbols, and peppercorns and cook, stirring constantly, until arbols begin to darken, 1 to 2 minutes.

9. 9

   Add garlic mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds.

10. 10

    Add chicken and spread into even layer.

11. 11

    Cover skillet, increase heat to medium-high, and cook, without stirring, for 1 minute.

12. 12

    Stir chicken and spread into even layer.

13. 13

    Cover and cook, without stirring, for 1 minute.

14. 14

    Add celery and cook uncovered, stirring frequently, until chicken is cooked through, 2 to 3 minutes.

15. 15

    Add soy sauce mixture and cook, stirring constantly, until sauce is thickened and shiny and coats chicken, 3 to 5 minutes.

16. 16

    Stir in scallions and peanuts.

17. 17

    Transfer to platter and serve.

Notes

Gōngbǎo jīdīng should be quite spicy. To adjust the heat level, use more or fewer chiles, depending on the size (2-inch-long chiles recommended) and your taste. Use a spice grinder or mortar and pestle to coarsely grind the Sichuan peppercorns. If Chinese black vinegar is unavailable, substitute sherry vinegar. A 14-inch wok or a 12-inch skillet can be used. Serve with white rice and a simple vegetable such as broccoli or bok choy. Note: Do not eat the dried chiles.

Nutrition per serving

• main
• Sichuan
• chicken
• spicy
• stir-fry
• dinner