Citric Acid Free Kung Pao Chicken with Peanuts
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into ¾-inch pieces
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp cornstarch
- 1 tsp sesame oil
For the sauce
- 3 tbsp soy sauce
- 2 tbsp shaoxing wine
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 2 tsp sugar
- 1 tsp cornstarch
- 1 tsp sesame oil
For the stir-fry
- 2 tbsp neutral oil (such as vegetable oil or canola oil), divided
- 8 to 12 dried red chilies (such as tianjin or árbol), stems removed
- 1 tsp sichuan peppercorns
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 scallions, white and light green parts cut into 1-inch pieces, dark green tops thinly sliced and reserved for garnish
- ¾ cup roasted unsalted peanuts
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1 tsp sesame oil. Toss until evenly coated and let marinate at room temperature for 15 minutes.
- 2
In a small bowl, whisk together the sauce ingredients: 3 tbsp soy sauce, 2 tbsp Shaoxing wine, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 2 tsp sugar, 1 tsp cornstarch, and 1 tsp sesame oil until the sugar and cornstarch are fully dissolved. Set aside.
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