Kung Pao Chicken with Velveted Chicken and Toasted Sichuan Peppercorns

By Sprig Originals ✓ · cooked up in Sprig

A fast skillet version of the Sichuan classic that skips the cloying takeout sauce. You velvet the chicken in cornstarch, egg white and a splash of Shaoxing so it stays silky, then bloom whole dried chiles and Sichuan peppercorns in oil until the kitchen smells like a Chengdu noodle shop. The sauce is built on black vinegar and soy with only a whisper of sugar, so what you taste is heat, fragrance and that numbing tingle — not candy.

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 3/4-inch cubes
• 1 egg white
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tsp soy sauce
• 1 tbsp cornstarch
• 1/2 tsp kosher salt
• 1 tsp neutral oil

• 2 tbsp soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp Shaoxing wine
• 2 tsp granulated sugar
• 2 tsp cornstarch
• 3 tbsp unsalted chicken stock or water
• 1 tsp toasted sesame oil

• 3 tbsp neutral oil, such as peanut or canola
• 10 whole dried red chiles (Tianjin or chile de árbol), snipped in half, most seeds shaken out
• 2 tsp Sichuan peppercorns
• 4 garlic cloves, thinly sliced
• 1 tbsp minced fresh ginger
• 6 scallions, white and light green parts cut into 1-inch pieces, dark greens sliced thin for garnish
• 1/2 cup roasted unsalted peanuts
• Steamed jasmine rice, for serving

Instructions

1. Velvet the chicken: in a medium bowl, combine the cubed chicken with the egg white, 1 tablespoon Shaoxing wine, 2 teaspoons soy sauce and the salt. Massage with your hand for a full 60 seconds — you want the liquid absorbed, not pooling. Sprinkle in the 1 tablespoon cornstarch and mix until every cube is slick and glossy, then stir in 1 teaspoon oil to keep the pieces from clumping. Let sit at room temperature 15 minutes (or refrigerate up to 4 hours).
2. Whisk the sauce: in a small bowl combine 2 tablespoons soy sauce, black vinegar, 1 tablespoon Shaoxing wine, sugar, 2 teaspoons cornstarch, stock and sesame oil until no lumps remain. Set it right next to the stove — once the wok is hot there is no time to mix.
3. Prep everything else and line it up in bowls: chiles and Sichuan peppercorns together, garlic and ginger together, scallion whites, peanuts, sliced scallion greens. Stir-frying is 6 minutes of pure assembly.
4. Toast the aromatics: heat a 12-inch carbon steel wok or cast-iron skillet over medium heat until a drop of water sizzles. Add 1 tablespoon of the oil, then the dried chiles and Sichuan peppercorns. Toast, stirring constantly, for 45 to 60 seconds — the chiles should darken a shade and smell nutty and sharp, the peppercorns fragrant. Do not let the chiles turn black or the whole dish goes bitter. Scoop the chiles and peppercorns out onto a plate, leaving the flavored oil behind.
5. Sear the chicken: add the remaining 2 tablespoons oil and raise the heat to high. When the oil just begins to shimmer and wisp, add the chicken in a single layer and leave it alone for 90 seconds to set a crust. Then stir-fry, tossing, for another 2 to 3 minutes until the pieces are opaque and lightly browned at the edges and register 165°F. Push to one side of the pan.
6. Add the garlic, ginger and scallion whites to the cleared side and stir-fry 30 to 45 seconds, until fragrant but not browned, then toss everything together.
7. Return the toasted chiles and peppercorns to the pan. Give the sauce a final whisk and pour it around the edge of the pan. Toss constantly for 45 to 60 seconds — the sauce will thicken fast and lacquer every piece of chicken. If it tightens too much, splash in 1 tablespoon water.
8. Kill the heat, add the peanuts and toss twice so they stay crunchy. Taste: it should hit salty, tangy and tingly before sweet. Add a few drops more black vinegar if it reads flat. Scatter with scallion greens and serve immediately over steamed jasmine rice.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem