Kung Pao Chicken

Trim and cut the Chicken Thighs into bite-sized pieces. Place in a bowl and marinate for 15–20 minutes with a splash of Shaoxing Wine, a little Light Soy Sauce, a dusting of Cornstarch, a pinch of Salt and a grind of White Pepper.

While the chicken marinates, combine the sauce: in a small bowl whisk together additional Light Soy Sauce, Dark Soy Sauce, a good splash of Chinkiang Vinegar, a little Shaoxing Wine, a pinch of Sugar and about 1/3 cup Chicken Stock. If you like a thicker sauce, stir in a small extra pinch of Cornstarch to make a slurry.

Heat a dry wok or skillet over medium heat and briefly toast the Roasted Unsalted Peanuts until fragrant. Remove and set aside so they stay crunchy.

Add a couple of tablespoons of Neutral Oil to the hot wok. When shimmering, add the Sichuan Peppercorns and Dried Red Chilies and fry very briefly (watch carefully) until aromatic and the chilies darken—this flavors the oil.

Increase the heat to high and add the marinated chicken in a single layer. Let sear without moving for a moment, then stir-fry until the chicken is mostly cooked through and golden on the edges.

Push the chicken to the side and add the aromatics: minced Garlic and grated Ginger. Stir quickly until fragrant, then mix everything together. Add the white parts of the Scallions if you have separated them.

Pour the prepared sauce into the wok and stir constantly so it coats the pieces; simmer briefly until the sauce thickens and glazes the chicken. If needed, add the cornstarch slurry from step 2 a little at a time to reach the desired gloss and thickness.

Stir in the toasted Roasted Unsalted Peanuts and the green parts of the Scallions. Adjust seasoning with a splash more Light Soy Sauce or a pinch of Sugar if desired.

Serve the Kung Pao Chicken hot over steamed rice so the sauce soaks into the grains and you get that perfect mix of spicy, savory, tangy and crunchy in every bite.