Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) Shaoxing rice wine (or dry sherry)
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) Chinkiang vinegar (or balsamic vinegar)
  • 1 tablespoon (15ml) hoisin sauce
  • 1 tablespoon (15ml) sugar
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground white pepper
  • 1 tablespoon (15ml) cornstarch
  • 1/4 cup (60ml) chicken broth (or water)
  • 2 tablespoons (30ml) vegetable oil
  • 1/2 cup (50g) raw peanuts
  • 4-6 dried red chilies, stemmed and seeded, cut into 1-inch pieces
  • 1 inch (2.5cm) ginger, peeled and minced
  • 2 cloves garlic, minced
  • 2 scallions, white parts only, cut into 1-inch pieces
  • Optional: Sichuan peppercorns to taste

Instructions:

  1. Combine chicken cubes with marinade ingredients in a bowl. Mix well and let rest for at least 15 minutes.
  2. Whisk together all sauce ingredients in a separate bowl until smooth.
  3. If using raw peanuts, toast them in a dry pan over medium heat until lightly golden and fragrant. Set aside.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add marinated chicken and stir-fry until browned and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the wok and set aside.
  5. Add more oil to the wok if needed. Add dried chilies, ginger, garlic, and optional Sichuan peppercorns (if using). Stir-fry briefly until fragrant (about 30 seconds).
  6. Add the cooked chicken back to the wok. Pour in the Kung Pao sauce and stir-fry until the sauce thickens and coats the chicken evenly.
  7. Stir in the toasted peanuts and scallions. Cook for another minute, ensuring everything is well combined.
  8. Serve immediately.