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Dinner, Lunch, Mains, Poultry, Quick and Easy, Saute and Stir-Fry

Chengdu-Style Kung Pao Chicken

Chengdu-Style Kung Pao Chicken
Yuki Sugiura / For The Times

This is the kung pao chicken most of us know and love. Cubes of chicken breast, dried chiles, scallions, garlic, ginger and peanuts are coated in a silky sauce, with whole Sichuan peppercorns adding their signature tingling heat. It comes ... Read more

20 minutes. Serves 4.

Marinated Chicken

  • 10 ounces boneless, skinless chicken breast (1 large or 2 small), cut into ½-inch cubes
  • 1½ tablespoons potato starch
  • 2 teaspoons light soy sauce
  • 1 teaspoon Shaoxing wine
  • ½ teaspoon kosher salt

Sauce

  • 2 tablespoons superfine or granulated sugar
  • 2 tablespoons Chinkiang (Chinese black) vinegar
  • 1½ tablespoons homemade or unsalted store-bought chicken stock or water
  • 1 teaspoon sesame oil
  • 1 teaspoon light soy sauce
  • ¾ teaspoon dark soy sauce
  • ¾ teaspoon potato starch

Stir-Fry

  • ¼ cup vegetable oil
  • 12 dried Sichuan chiles, halved and seeded
  • 1 teaspoon Sichuan peppercorns
  • 3 garlic cloves, sliced
  • 2-inch piece fresh ginger, peeled and sliced
  • 5 scallions, white parts only, cut into ½-inch pieces
  • ½ cup roasted or fried unsalted peanuts

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