Name: Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two
Total time: 40 min
Cuisine: Chinese, Asia
Ingredients: 12 ounces, boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes; 2 tablespoons, soy sauce, divided; 1 1/2 teaspoons, cornstarch; 1 1/2 teaspoons, Chinese rice wine or dry sherry; 1/4 teaspoon, white pepper; 1 1/2 teaspoons, Chinese black vinegar; 1 1/2 teaspoons, packed dark brown sugar; 1 teaspoon, toasted sesame oil; 1 1/2 teaspoons, minced garlic; 1 teaspoon, grated fresh ginger; 3 1/2 teaspoons, vegetable oil, divided; 1/4 cup, dry-roasted peanuts; 5-7 , dried arbol chiles, halved lengthwise and seeded; 1/2 teaspoon, Sichuan peppercorns, ground coarse; 1 , celery rib, cut into ½-inch pieces; 3 , scallions, white and light green parts only, cut into ½-inch pieces

Gather Your Ingredients

Chicken and Sauce

12 ounces boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes

2 tablespoons soy sauce, divided

1 ½ teaspoons cornstarch

1 ½ teaspoons Chinese rice wine or dry sherry

¼ teaspoon white pepper

1 ½ teaspoons Chinese black vinegar

1 ½ teaspoons packed dark brown sugar

1 teaspoon toasted sesame oil

Stir-Fry

1 ½ teaspoons minced garlic

1 teaspoon grated fresh ginger

¼ cup dry-roasted peanuts

5-7 dried arbol chiles, halved lengthwise and seeded

½ teaspoon Sichuan peppercorns, ground coarse

1 celery rib, cut into ½-inch pieces

3 scallions, white and light green parts only, cut into ½-inch pieces

Key Equipment

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Before You Begin

*

Gōngbǎo jīdīng should be quite spicy. To adjust the heat level, use more or fewer chiles, depending on the size (we used 2-inch-long chiles) and your taste. Have your ingredients prepared and your equipment in place before you begin to cook. Use a spice grinder or mortar and pestle to coarsely grind the Sichuan peppercorns. If Chinese black vinegar is unavailable, substitute sherry vinegar. Serve with white rice and a simple vegetable such as broccoli or bok choy. Do not eat the chiles.

Instructions

1.

For the Chicken and Sauce: Combine chicken, 1 tablespoon soy sauce, cornstarch, rice wine, and white pepper in medium bowl and set aside. Stir vinegar, sugar, oil, and remaining 1 tablespoon soy sauce together in small bowl.

2.

For the Stir-Fry: Stir garlic, ginger, and 1½ teaspoons oil together in second small bowl. Combine peanuts and ½ teaspoon oil in 10-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. Return now-empty skillet to medium-low heat. Add remaining 1½ teaspoons oil, arbols, and peppercorns and cook, stirring constantly, until arbols just begin to darken, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds.

3.

Add chicken and spread into even layer. Cover skillet, increase heat to medium-high, and cook, without stirring, for 1 minute. Stir chicken and spread into even layer. Cover and cook, without stirring, for 1 minute. Add celery and cook uncovered, stirring frequently, until chicken is cooked through, 2 to 3 minutes. Add soy sauce mixture and cook, stirring constantly, until sauce is thickened and shiny and coats chicken, about 2 minutes. Stir in scallions and peanuts. Transfer to platter and serve.

Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two

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Gather Your Ingredients

Key Equipment

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Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

Test Kitchen Techniques

Recommended Reading

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