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Sichuan Kung Pao Chicken

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Dinner, Main Course – Chinese
By America's Test Kitchen – Serves: 2-4
Prep Time: 30 Minutes – Cooking Time: 10-12 Minutes – Total Time: ~40 Minutes

This classic Sichuan dish is wonderfully spicy and tingly, and so flavorful. Crunchy toasted peanuts and scallions, fresh celery, and tender chicken all coated in a light sauce. An easy one-pan recipe – it's all about the prep!

Ingredients

  • Chicken Marinade and Sauce
  • 1 ½ lbs. Boneless, Skinless Chicken Thighs, trimmed and cut into ½-inch cubes
  • ¼ cup Soy Sauce, divided
  • 1 tbsp. Cornstarch
  • 1 tbsp. Chinese Rice Wine or Dry Sherry
  • ½ tsp. White Pepper
  • 1 tbsp. Chinese Black Vinegar
  • 1 tbsp. packed Dark Brown Sugar
  • 2 tsp. Toasted Sesame Oil
  • Stir-Fry
  • 1 tbsp. Minced Garlic
  • 2 tsp. Grated Fresh Ginger
  • 2 tbsp. plus 1 tsp. Grapeseed or Vegetable Oil, divided
  • ½ cup Dry-Roasted Peanuts
  • 10-15 Dried Arbol Chiles, halved lengthwise and seeded
  • 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

Instructions

Prep and measure out all ingredients before cooking

Chicken Marinade and Sauce

1

Combine chicken, 2 tablespoons soy sauce, cornstarch, rice wine, and white pepper in medium bowl and set aside.

2

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

Stir-Fry

3

Stir garlic, ginger, and 1 tablespoon oil together in second small bowl.

4

Combine peanuts and 1 teaspoon oil in 12-inch nonstick skillet over medium-low heat. Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes. Transfer peanuts to plate and spread into even layer to cool.

5

Return now-empty skillet to medium-low heat. Add remaining 1 tablespoon oil, arbols, and peppercorns and cook, stirring constantly, until arbols begin to darken, 1 to 2 minutes.

6

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

7

Add chicken and spread into even layer. Cover skillet, increase heat to medium-high, and cook, without stirring, for 1 minute.

8

Stir chicken and spread into even layer. Cover and cook, without stirring, for 1 minute more.

9

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

10

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

11

Stir in scallions and peanuts.

Notes

If you cannot find Chinese black vinegar, you can use sherry vinegar.