Back to 4 servings 270 g chicken thighs 8 dried Sichuan chilis 1 fresh Erjingtiao chilis 2 green onions, white part only 3 garlic cloves 0.5 cup peanuts, unroasted and unsalted 1 TBSP Sichuan chili bean paste 1 egg white 1 tsp rice wine 1 tsp sesame oil 1 tsp sugar 2 tsp cornstarch 3 TBSP water or stock 2 tsp dark Chinese vinegar 2.5 TBSP sugar 1 tsp rice cooking wine 1.5 tsp light soy sauce 0.5 tsp dark soy sauce 1 tsp cornstarch slurry 1 tsp sesame oil 1 tsp vinegar
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1 Step 1: Pour hot water into your peanuts and leave for 10 minutes to soften the skins.2 Step 2: Mix the chicken cubes with the marinade ingredients (egg white, rice wine, sesame oil, sugar, cornstarch) and massage in. Marinate for about 30 minutes.3 Step 3: Peel the peanuts either by pinching the end as if it were a shrimp tail or rubbing between fingers.4 Step 4: Deep or shallow fry the peanuts using the hot pot, cool oil method: heat the pan, add oil and peanuts together, fry for about 5 minutes on medium-high heat. Remove peanuts and strain oil.5 Step 5: Stir fry the chicken using the hot pot, hot oil method (pan screaming hot). Cook for about 3 minutes until done. Remove and wipe the pot.6 Step 6: Add about 1 TBSP oil to the pot. Using the hot pot, cool oil method, stir fry dried chilis on high heat until they start to change color (about 30 seconds). Remove them.7 Step 7: Add garlic, green onions, and fresh chili. Stir fry briefly, then add the chili bean paste, breaking it up, and stir fry for about 30 seconds on high heat.8 Step 8: Add the sauce mixture (water/stock, dark vinegar, sugar, rice cooking wine, light and dark soy sauce). The sauce should reduce quickly. Thicken with the cornstarch slurry to your liking.9 Step 9: Return the chicken to the pot and fry for another 30 seconds. Turn off the heat.10 Step 10: Add back the dried chilis and peanuts, and stir vigorously.11 Step 11: Finish with the final 1 tsp vinegar and 1 tsp sesame oil. Taste for salt, but the chili bean paste should provide enough. Serve with rice.getsaucepan.com/r/56107e28-a1ab-4481-958f-b513d8807aeb · Original: https://chinesecookingdemystified.substack.com/p/kung-pao-chicken-the-first-recipe
