Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)

Name: Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)
Total time: 45 min
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes; 1/4 cup soy sauce, divided; 1 tablespoon cornstarch; 1 tablespoon Chinese rice wine or dry sherry; 1/2 teaspoon white pepper; 1 tablespoon Chinese black vinegar; 1 tablespoon packed dark brown sugar; 2 teaspoons toasted sesame oil; 1 tablespoon minced garlic; 2 teaspoons grated fresh ginger; 2 tablespoons plus 1 teaspoon vegetable oil, divided; 1/2 cup dry-roasted peanuts; 10-15 dried arbol chiles, halved lengthwise and seeded; 1 teaspoon 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

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Savor the bold flavors of Kung Pao Chicken with tender meat, crispy peanuts, and a spicy sauce that will tantalize your taste buds.

Keywords

Main Courses
Chinese
Asia
Chicken
Poultry
Weeknight

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Ingredients

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes
1/4 cup soy sauce, divided
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon white pepper
1 tablespoon Chinese black vinegar
1 tablespoon packed dark brown sugar
2 teaspoons toasted sesame oil
1 tablespoon minced garlic
2 teaspoons grated fresh ginger
2 tablespoons plus 1 teaspoon vegetable oil, divided
1/2 cup dry-roasted peanuts
10-15 dried arbol chiles, halved lengthwise and seeded
1 teaspoon 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