A recipe from Gemo

Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 500 g Chicken Breast (cut into 1.5-2 cm dice); 2.5 tbsp Soy Sauce (regular or light; divided); 1 tbsp Dry White Wine (Shaoxing wine preferred); 2 tsp Cornstarch (divided); 0.25 tsp White Pepper; 3 tbsp Vegetable Oil (sunflower or peanut oil); 70 g Peanut (roasted, unsalted, skinless if possible); 6 pc Dried Chili (Whole) (cut into pieces; shake out some seeds); 1 tsp Szechuan Peppercorns (Sichuan peppercorns; lightly crushed); 5 pc Green Onion (Scallion) (cut into 2 cm pieces); 3 clove Garlic (thinly sliced); 15 g Ginger (Fresh) (finely chopped); 2 tbsp Rice Vinegar (Chinkiang black vinegar preferred); 1 tbsp Sugar; 3 tbsp Water (for the sauce); 0.25 tsp Salt (adjust to taste)

გემო (ოფიციალური გვერდი)Chef

32 minMedium4 servings

A classic Sichuan-style Chinese stir-fry of tender diced chicken, roasted peanuts, dried chilies, scallions, and a glossy dark sauce with savory, sweet, sour, spicy, and lightly numbing notes.

Method

01
Marinate 500 g diced chicken with 1 tablespoon soy sauce, 1 tablespoon dry white wine, 1 teaspoon cornstarch, 1/4 teaspoon white pepper, and a small pinch of the salt. Mix until the chicken feels lightly sticky, then let it stand while you prepare the sauce and aromatics.
⏱ 10 min
02
In a bowl, stir together the remaining 1 1/2 tablespoons soy sauce, rice vinegar, sugar, water, remaining 1 teaspoon cornstarch, and the rest of the salt. Use Chinkiang black vinegar and 1 teaspoon dark soy sauce within this mixture if you have them. Keep the chilies, Sichuan peppercorns, scallions, garlic, ginger, and peanuts close to the stove.
03
Heat 2 tablespoons oil in a wok or wide skillet over high heat. Add the chicken in a single layer, let it sear briefly, then stir-fry just until the outside turns opaque. Transfer the chicken to a plate before it is fully cooked through.
04
Lower the heat to medium and add the remaining 1 tablespoon oil. Fry 1 teaspoon Sichuan peppercorns and 6 dried chilies until fragrant and deep red, not black. Add 3 garlic cloves, 15 g ginger, and 5 scallions, then stir-fry for a few seconds until aromatic.
05
Return the chicken to the pan and toss over high heat. Stir the sauce again, pour it around the hot pan, and toss until glossy and thick enough to coat the chicken. Fold in the peanuts at the end so they stay crisp, then serve immediately with rice.