Kung Pao Chicken
- Cook
- 7 min
1 lb chicken thigh, boneless, skinless, cut into 1" pieces
Marinade
1 teaspoon sake
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon kosher salt
Sauce Mixture
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon sugar
1 pinch ground Sichuan peppercorn
1 tablespoon vegetable oil
½ red bell pepper, cut into bite-sized pieces
1 stalk celery, cut into ¼” slices
½ cup (70 g) cashew nuts, roasted
1 tablespoon sesame oil
1" piece fresh ginger, peeled, minced
1 clove garlic, minced
1 dried red chili, seeded, finely chopped
Garnish
3 scallions, sliced diagonally
In a large bowl, mix the ingredients for Marinade and coat the chicken. In a separate bowl, mix the ingredients for Sauce Mixture and set aside.
Preheat the pot over medium heat for about 2 minutes. Add vegetable oil and spread it evenly. Once the oil starts to smoke, add the marinated chicken and sear for about 2–3 minutes or until golden brown. Add bell pepper, celery, and cashew nuts, and stir-fry for 1 minute.
Move the chicken and vegetables to one side of the pot. Add sesame oil, ginger, garlic, and chili to the cleared space, and heat for about 10 seconds. Once the garlic becomes fragrant, stir-fry everything together over medium heat for 1 minute.
Pour in Sauce Mixture and continue stirring for another minute until the chicken is thoroughly cooked and the dish has a glossy finish. Sprinkle chopped scallions on top and serve.
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