Kung Pao Chicken

America's Test Kitchen - Kung Pao Chicken

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 Tbsp minced garlic
• 2 tsp grated ginger
• 1 Tbsp Veg Oil
• 1/2 cup dry roasted peanuts
• 10 - 15 Arbol Chiles
• 1 tsp coarsely ground Szechuan peppercorns

Chicken Marinade

• 2 Tbsp soya sauce
• 1 Tbsp corn starch
• 1 Tbsp Chinese Rice Wine
• 1/2 tsp white pepper

Stir Fry Sauce

• 2 Tbsp soya sauce
• 1 Tbsp Chinese Black Vinegar
• 1 Tbsp packed dark brown sugar
• 2 tsp toasted sesame oil

Directions

1. Halve and seed 10 - 15 Arbol chiles.
2. Cut 5 Scallions into 1/2 inch pieces.
3. Cut 2 ribs of celery into 1/2 inch pieces.
4. Cut 1 1/2 pounds of boneless, skinless chicken thighs into 1/2 inch cubes.
5. Add chicken marinade ingredients to the bowl of chicken pieces, stir to combine and set aside.
6. Add Stir Fry Sauce ingredients to a small bowl, stir to combine and set aside.
7. In a small bowl, combine garlic and ginger with 1 Tbsp of vegetable oil.
8. In a 12" skillet, place peanuts and 1/2 tsp vegetable oil over medium low heat. Stir constantly until peanuts darken a bit.
9. Transfer to a plate in a single layer to cool.
10. Return the pan to medium low heat, add the Arbol peppers, Szechuan peppercorns and 1 Tbs of vegetable oil.
11. Stir until arbols darken slightly - 1 - 2 minutes.
12. Add the garlic mixture and cook stirring constantly, about 30 seconds.
13. Add the chicken and spread into a single layer, turn heat up to medium high, cover and cook for 1 minute.
14. Stir chicken, spread into an even layer again, cover and cook for another minute.
15. Add celery, stir and cook uncovered for 2 - 3 minutes.
16. Add sauce and stir until the sauce is thickened, shiny and coats the chicken - about 3 -5 minutes.
17. Stir in the scallions and peanuts, transfer to a platter and serve with a bowl of steamed rice.