Can I use chicken breast instead of thighs?

Breast works but is less forgiving, it dries out faster at high heat. If using breast, cut slightly larger (2.5cm) and be careful not to overcook during the velveting stage. The velveting step is even more important with breast than with thighs.

What if I can't find Sichuan peppercorns?

The dish will still be good but it will not have the ma sensation that defines it. No direct substitute exists, black pepper, white pepper and pink peppercorns do not produce the numbing effect. If you cannot find them locally, order from Amazon.

How do I control the heat level?

Two adjustments: shake the seeds out of the dried chilis before using (seeds carry most of the heat) and adjust the number of chilis used. Start with 6-8 deseeded chilis for moderate heat. The Sichuan peppercorns do not add heat, they add the numbing sensation that changes how the heat is experienced.

What is Chinkiang vinegar?

Black rice vinegar from the city of Zhenjiang in Jiangsu province, dark, slightly smoky, malty and less sharp than white vinegar. The defining vinegar of eastern and Sichuan Chinese cooking. Available at Chinese grocery stores. Substitute: apple cider vinegar works acceptably. White wine vinegar is too sharp.

Kung Pao Chicken Recipe: The Sichuan Original

Name: Authentic Kung Pao Chicken
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 500g (1.1 lbs) boneless skinless chicken thighs, cut into 2cm cubes; 1 egg white; 1 tablespoon cornstarch; 1 tablespoon Shaoxing rice wine; ½ teaspoon salt; 1 teaspoon vegetable oil (for marinade); 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon Shaoxing rice wine; 1 tablespoon black rice vinegar; 1 tablespoon sugar; 1 teaspoon cornstarch; 2 tablespoons water; 1 teaspoon sesame oil; 2 tablespoons vegetable oil (for wok); 8-12 dried Facing Heaven chilis, whole; 1 teaspoon Sichuan peppercorns, lightly toasted; 4 cloves garlic, minced; 1 thumb fresh ginger, minced; 4 spring onions, white parts cut into 2cm lengths; 80g (⅔ cup) roasted unsalted peanuts; Optional: 1 medium zucchini or 1 red bell pepper or 100g water chestnuts

Description

A traditional Sichuan dish that balances numbing spice with savory, sweet, and sour flavors, featuring velvetted chicken and toasted peanuts.

Ingredients

Scale

500g (1.1 lbs) boneless skinless chicken thighs, cut into 2cm cubes
1 egg white
1 tablespoon cornstarch
1 tablespoon Shaoxing rice wine
½ teaspoon salt
1 teaspoon vegetable oil (for marinade)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon black rice vinegar
1 tablespoon sugar
1 teaspoon cornstarch
2 tablespoons water
1 teaspoon sesame oil
2 tablespoons vegetable oil (for wok)
8–12 dried Facing Heaven chilis, whole
1 teaspoon Sichuan peppercorns, lightly toasted
4 cloves garlic, minced
1 thumb fresh ginger, minced
4 spring onions, white parts cut into 2cm lengths
80g (⅔ cup) roasted unsalted peanuts
Optional: 1 medium zucchini or 1 red bell pepper or 100g water chestnuts

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Instructions

Velvet the chicken by mixing marinade ingredients and marinating chicken for 20-30 minutes.
Bring a pot of water to a simmer, add chicken and cook until just barely done.
Toast the Sichuan peppercorns in a dry pan for 60-90 seconds until fragrant.
Prepare all ingredients and have them ready before cooking.
Char the dried chilis in a hot wok with vegetable oil for 20-30 seconds.
Add the toasted Sichuan peppercorns, garlic, ginger, and spring onion whites. Toss until fragrant.
Add the velveted chicken. Spread and let it color for 30 seconds, then toss.
Pour the sauce mixture around the edge of the wok, then quickly toss everything together.
Finish by adding peanuts and optional vegetables; toss for 30 seconds.

Notes

Serve over steamed jasmine rice for an authentic experience. Adjust the number of chilis based on desired heat level.

Prep Time: 30 minutes
Cook Time: 5 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 750mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg