Kung Pao Chicken

Ingredients

• 300 g Chicken Thigh
• 1 tbsp Cornstarch
• 1 pcs Egg White
• 2 tsp Shaoxing Rice Wine
• 0.875 tsp Kosher Salt
• 8 tbsp Roasted Peanuts
• 1 tsp Sichuan Peppercorn
• 8 pcs Dried Chili
• 3 pcs Scallion
• 2 tsp Ginger
• 3 pcs Garlic
• 1.5 tbsp Light Soy Sauce
• 1 tsp Dark Soy Sauce
• 2 tsp Chinkiang Vinegar
• 2 tsp Sugar
• 3 tbsp Chicken Stock
• 2 tbsp Peanut Oil
• 1 tsp Sesame Oil

Method

1. Pat {chicken_thigh} dry, then slice into small even pieces so they cook fast. In a bowl, mix {chicken_thigh} with {cornstarch}, {egg_white}, {shaoxing_rice_wine}, and {kosher_salt} until lightly coated and glossy. Let it stand so the velvet protects the meat and keeps it tender in the wok.
2. In a small bowl, stir {light_soy_sauce}, {dark_soy_sauce}, {chinkiang_vinegar}, {sugar}, {chicken_stock}, and more {cornstarch} until smooth. In another bowl, combine {roasted_peanuts} with {sichuan_peppercorn} so the finish is crunchy and fragrant.
3. Snip {dried_chili} into short pieces and shake out some seeds for balanced heat. Separate the white and green parts of {scallion}, then ready {ginger}, {garlic}, and the sliced scallion greens beside the stove because the stir-fry moves fast.
4. Heat a wok over high heat until faintly smoking, then add a little {peanut_oil}. Spread in {chicken_thigh} in a single layer and stir-fry briefly just until the coating turns opaque and the pieces are mostly cooked. Remove at once so the meat stays silky and does not overcook.
5. Return the wok to high heat until smoking and add more {peanut_oil}. Let the heat drop slightly, then bloom {dried_chili} and {sichuan_peppercorn} for a few seconds until aromatic but not burnt. Add the white parts of {scallion}, {ginger}, and {garlic} with a pinch of {kosher_salt}, stir-fry until fragrant, then return {chicken_thigh}. Pour in the sauce mixture and toss hard until it reduces to a shiny glaze that clings to the chicken. Fold in the green parts of {scallion} and {roasted_peanuts}.
6. Take the wok off the heat and drizzle over {sesame_oil} for nutty aroma. Taste and adjust with a little more {kosher_salt} if needed, then serve immediately while the glaze is glossy and the {roasted_peanuts} stay crisp.