Come preparare

Whisk 15 ml soy sauce, 15 ml Shaoxing wine, and 10 g cornstarch in a bowl. Add the chicken and toss until evenly coated; let it stand for 10 minutes while you prepare the sauce ingredients.

Whisk the remaining soy sauce and Shaoxing wine with the rice vinegar, sugar, water, and remaining 5 g cornstarch until the sugar dissolves and no starch remains on the bottom.

Heat a large wok or skillet over medium heat. Add the peanut oil, peanuts, dried chiles, and Sichuan peppercorns; stir for 1 to 2 minutes, until the chiles deepen slightly in color and the peppercorns smell citrusy. Transfer the peanuts and chiles to a plate, leaving the flavored oil in the wok.

Raise the heat to high. Add the marinated chicken in a single layer and sear for 3 to 4 minutes, turning occasionally, until the pieces are lightly golden outside and nearly cooked through.

Add the garlic, ginger, and scallion white parts. Stir-fry for 30 to 45 seconds, until aromatic but not browned.

Stir the sauce once more and pour it into the wok. Bring it to a bubbling simmer, tossing constantly for 1 to 2 minutes, until glossy and thick enough to coat the chicken.

Glossy sauce coating chicken pieces in a wok

Immagine generata dall'IA

Return the toasted peanuts and chiles to the wok with the scallion green parts. Toss for 30 seconds, then check that the thickest chicken piece reaches 74°C and the sauce is steaming hot.

Remove from the heat and serve immediately over steamed jasmine rice, spooning the sauce over the top.

Kung Pao Chicken with peanuts and red chiles served over jasmine rice

Immagine generata dall'IA

Perché questa ricetta funziona

Cornstarch protects the chicken during searing and helps the soy-vinegar sauce cling, while peanuts, chiles, and Sichuan pepper create the classic contrast of savory, sweet, sour, heat, and crunch.

Conservazione e riscaldamento

Come conservarla

Refrigerate leftovers in an airtight container for up to 3 days within 2 hours of cooking.

Come riscaldarla

Reheat gently in a skillet over medium heat with 1 tablespoon of water until steaming hot throughout; avoid prolonged high heat, which can toughen the chicken.